2poundschicken thighs bone in skin onabout 6 thighs
3carrots½ inch pieces
3mediumpotatoes1 inch pieces
8clovesgarlic
1tablespoonrosemarychopped
1teaspoonpaprika
2tablespoonsdijon mustard
1lemonzested, about 3 tablespoons of juice
1tablespooncanola oil
salt and pepperto taste
½cupwhite winepinot grigio
¼cupwateror chicken broth
Instructions
Preheat the oven to 400°F.
In a baking dish, place chicken thighs skin side up and nestle the carrots, potatoes, and garlic in between the chicken.
Add in rosemary, paprika, dijon mustard, lemon juice and zest, oil, and salt and pepper. Coat everything in the seasoning.
Pour white wine and water over the chicken and vegetables. Bake for 45 minutes to 1 hour or until the vegetables are tender.
Optional: Baste by spooning the juices over the chicken and vegetables and bake for another 5-10 minutes. Broil for a few minutes to brown the chicken skin.
Notes
I like to smash the roasted garlic cloves with a fork and eat it with a bite of the chicken and vegetables.
You can substitute white wine with chicken broth, but I highly recommend the wine as it adds so much flavor! A pinot grigio, sauvignon blanc, or chardonnay will work.
Substitute fresh rosemary with 1 teaspoon of dried rosemary.
I like to keep the garlic whole to prevent it from burning, you can substitute with 2 teaspoons of garlic powder instead.
For more flavor and extra crispy skin, sear the chicken thighs in 2 tablespoons of oil until the skin is golden brown.