- Prep
- 20 min
- Cook
- 45 min
- Total time
- 65 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 480 kcal
Quick summary
“This oven roast combines pieces of chicken thighs and drumsticks with baby potatoes, carrots, red onion, and broccoli in a wide baking sheet. The bittersweet marinade of Dijon mustard with honey, rosemary, and smoked paprika wraps meats and vegetables in a practical and hearty dish.”
What you need to know
- The honey dijon marinade caramelizes the chicken skin and browns the root vegetables at a temperature of 200°C.
- Staggering the broccoli in the final 15 minutes prevents the florets from burning while the potatoes roast until tender.
- Using a wide baking sheet in a single layer prevents steam buildup and ensures a crispy toasted texture on all elements.
Ingredients
Main
- units Chicken Thighs and Drumsticks (with skin and bone)
- g Baby potatoes (or small potatoes cut in half)
- g Baby carrots (or medium carrots cut into pieces)
- unit Red onion (cut into large wedges)
- head Broccoli (large florets)
- cloves Garlic (whole cloves, slightly crushed)
- tablespoons Extra Virgin Olive Oil
- tablespoons Mel
- tablespoon Dijon mustard
- ramos Fresh rosemary (sprigs)
- teaspoon Smoked paprika
- Salt
- Freshly ground black pepper
- unit Lemon (juice, to finish)
Instructions
Principal
- Pré-aqueça o forno a 200°C (400°F). Line a large baking sheet with parchment paper to facilitate cleaning and ensure nothing sticks. This is a fundamental step for a perfect and worry-free roast in the kitchen.
- In a large bowl, mix the honey, Dijon mustard, two tablespoons of olive oil, smoked paprika, salt, and black pepper. This simple and tasty marinade will be the heart of our dish, infusing an irresistible sweet and sour flavor into all the ingredients that receive it.
- Add the chicken thighs and drumsticks to the bowl with the marinade, ensuring that each piece is well covered. Mix carefully to incorporate all the flavors into the meat, ensuring juiciness and an incredible aroma. Let marinate for at least 15 minutes, if possible.
- In the same bowl, add the potatoes, carrots, red onion, and garlic cloves. Drizzle with the remaining two tablespoons of olive oil. Season with salt, pepper, and mix well. Ensure that the vegetables are evenly coated and ready to roast.
- Arrange the chicken and vegetables on the prepared baking sheet in a single layer, with the chicken skin facing up. Distribute the fresh rosemary sprigs among the ingredients. Avoid overcrowding so that all components bake evenly and become crispy.
- Take to the preheated oven for 30 minutes. After this time, remove the baking sheet, add the broccoli florets to the vegetables on the sheet, and mix gently. Return to the oven and bake for another 15 to 20 minutes, or until the chicken is cooked and the vegetables are tender and golden. The broccoli will be perfectly tender and vibrant.
- Remove from the oven and squeeze the juice of half a fresh lemon over the entire dish. This citrus touch will enhance all the flavors and add a layer of freshness. Let it rest for a few minutes before serving, allowing the chicken juices to redistribute, ensuring maximum succulence.
Chef's tips
- Cut the carrots and potatoes into similar sizes so they reach the same point of softness simultaneously.
- Position the chicken pieces always with the skin facing up so they are well exposed to the dry heat of the oven.
- Finish the roast by squeezing fresh lemon juice over the hot baking sheet to balance the sweet caramelization of the honey.
Variations
- Add sprigs of fresh thyme and whole garlic cloves with skin so they turn into a sweet paste during roasting.
- Add whole button mushrooms along with the broccoli in the final stage to bring additional umami richness to the tray.
- Sprinkle almond flakes in the last 5 minutes of baking to give a crispy texture to the roasted vegetables.
Substitutions
- The drumsticks and thighs can be replaced by pieces of chicken a passarinho or boneless thighs keeping the skin.
- Dijon mustard can be replaced by traditional yellow mustard mixed with a teaspoon of apple cider vinegar.
- Baby potatoes can be swapped for cubes of purple sweet potato or arracacha chopped into thick rounds.
How to store
Store in a closed container in the refrigerator for up to 4 days. Reheat in the oven at 180°C to restore the crispy texture of the chicken skin.
Can it be frozen?
Freeze in a sealed package for up to 2 months. When thawing, the broccoli and potatoes will be softer, maintaining the flavor of the roast.
What to serve with
Serve with fluffy white rice with parsley, green salad with light citrus dressing and crunchy buttery onion farofa.
Frequently asked questions
How to test if the potatoes and carrots are ready?
Stick the tip of a knife into the center of a piece: it should enter smoothly and without any rigid resistance.
Why not put the broccoli from the beginning together with the chicken?
Broccoli florets have low density and burn easily; need only 15 minutes of heat to brown without burning.
How to ensure the chicken skin stays crispy even using honey in the marinade?
Keep the oven at 200°C on the middle rack and ensure the chicken pieces are not covered by liquids or vegetables.
Can I use aluminum foil to cover the roast at the beginning?
We do not recommend it, as covering would retain steam and cook the vegetables in water, preventing the formation of the toasted golden crust.
