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Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused seasoning.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 781 kcal

Equipment

  • oven
  • Casserole Dish
  • large bowl

Ingredients
  

Vegetables

  • 24 oz baby potatoes To reduce costs, substitute with red potatoes.
  • 2 large carrots
  • 1 unit red onion
  • 4 cloves garlic Leave cloves whole.

Seasoning

  • ¼ cup olive oil
  • 2 teaspoon dried basil Provides flavor to the chicken and vegetables.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Chicken

  • 4 thighs bone-in, skin-on chicken Use chicken thighs for budget-friendly, tender and juicy results.

Instructions
 

Cooking Instructions

  • Preheat the oven to 425ºF. Wash and cut the baby potatoes in half. Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
  • Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
  • Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a casserole dish.
  • Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated. Nestle the chicken down into the vegetables in the casserole dish.
  • Roast the chicken and vegetables in the preheated oven for 40 minutes, then stir the vegetables and spoon some liquid over the chicken. Return and roast for an additional 20 minutes until everything is golden brown.
  • Serve hot.

Notes

Maximum flavor achieved by using a hefty dose of seasonings. Avoid boneless or skinless chicken cuts to prevent dryness during cooking.

Nutrition

Serving: 1servingCalories: 781kcalCarbohydrates: 38gProtein: 41gFat: 52gSodium: 794mgFiber: 6g
Keyword easy dinner, Roasted Chicken, Roasted Vegetables, Winter Recipes
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