Viking chicken #recipe #chickenrecipe #chickendinner #ovenbakedchicken #bacon #food #foodie

Preheat the oven to 400°F.

Pat the chicken dry and season with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear the chicken skin-side down until golden brown, about 5-7 minutes.

Remove the chicken and set aside.

Add chopped onion and garlic to the skillet, sauté until fragrant, about 2 minutes.

Add diced carrots and potatoes, stirring to combine.

Sprinkle thyme and rosemary over the vegetables.

In a small bowl, whisk together chicken broth, mustard, honey, and apple cider vinegar.

Return the chicken to the skillet, skin-side up, and pour the broth mixture over it.

Transfer the skillet to the preheated oven.

Roast until the chicken reaches an internal temperature of 165°F, about 25-30 minutes.

Remove from the oven and let rest for 5-10 minutes.

Serve the chicken with the roasted vegetables and pan sauce.

Allergens