Makes 4 servings.
This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself.
INGREDIENTS:
COATING:
4 tablespoons extra-virgin olive oil
Zest of one lemon
3 tablespoons lemon juice
2 tablespoons whole grain Dijon mustard
3 tablespoons Zatar
Kosher salt
Freshly ground black pepper
CHICKEN:
8 boneless, organic chicken thighs with skin, each portion about 6 ounces (See Note)
8 small shallots, peeled
4 cloves garlic, peeled
8 small potatoes with skin, rinsed
½ pound baby carrots (See Note)
PREPARATION:
Preheat oven to 400F.
In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.
Scatter the vegetables in a 12x8 ovenproof dish.
Place the chicken skin side up on top of the vegetables.
Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft.
NOTE:
Peeled baby carrots come in one pound bags.
Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs.
