Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 1 tablespoon yellow mustard seeds
• 2 teaspoons ground turmeric
• 1 teaspoon paprika
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 lemon, juiced and zested
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 large onion, sliced
• 2 carrots, peeled and sliced
• 2 potatoes, diced
• 1 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Prepare the marinade: In a mortar and pestle, crush the yellow mustard seeds with a pinch of salt until coarsely ground. Transfer to a bowl, and add the turmeric, paprika, minced garlic, grated ginger, lemon juice, and zest. Whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper.
3. Marinate the chicken: In a large mixing bowl, coat the chicken thighs thoroughly with the marinade. Let them sit for at least 30 minutes at room temperature or up to overnight in the refrigerator for deeper flavor.
4. Cook the vegetables: In a large roasting pan, toss the onion, carrots, and potatoes with the remaining tablespoon of olive oil and a pinch of salt and pepper. Spread the vegetables in an even layer.
5. Roast the chicken and vegetables: Place the marinated chicken thighs on top of the vegetables. Pour the chicken broth around the vegetables. Roast in the preheated oven for about 45-50 minutes, or until the chicken is golden brown and the vegetables are tender.
6. Serve: Remove from the oven, and let it rest for a few minutes. Garnish with fresh parsley before serving.