One Pan Lemon Roasted Chicken

Steps

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1. 1
   Prepare the marinade by combining olive oil, Dijon mustard, roughly chopped garlic cloves, red chili flakes, Herbes de Provence, dried oregano, salt, black pepper, fresh lemon juice, and white balsamic vinegar in a bowl. Mix well and taste to ensure it's delicious.
   ▶ ≈1:20
2. 2
   Place the boneless, skin-on chicken thighs in the marinade, ensuring they're well coated. Refrigerate for 2 to 3 hours, stirring occasionally.
   ▶ ≈3:53
3. 3
   Prepare the vegetables by peeling and cutting potatoes into quarters, then further dividing them into wedges or smaller pieces. Slice the carrots thinly.
   ▶ ≈5:32
4. 4
   Make an additional batch of the marinade mixture since there won't be enough of the original to coat all the vegetables.
   ▶ ≈5:45
5. 5
   Arrange the potatoes and carrots at the bottom of a roasting pan and pour the marinade mixture over them.
   ▶ ≈6:36
6. 6
   Place the marinated chicken thighs on top of the vegetables.
   ▶ ≈7:01
7. 7
   Place the pan in a preheated 375°F oven and roast for 45 minutes to 1 hour. Use a meat thermometer to ensure the chicken thighs reach an internal temperature of 185°F.
   ▶ ≈7:13
8. 8
   During the last 15 minutes of cooking, scatter fresh thyme over the top of the chicken.
   ▶ ≈8:32
9. 9
   Once cooked through, add a small amount of butter if desired for extra richness. Serve with the reserved marinating liquid drizzled over top.
   ▶ ≈9:12