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Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables is an easy wintertime dinner featuring 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
  • Large bowl
  • Casserole dish

Ingredients
  

  • 24 oz baby potatoes *To reduce costs you can substitute with red potatoes cut into 1-inch cubes.
  • 2 large carrots
  • 1 medium red onion
  • 4 cloves garlic
  • ¼ cup olive oil
  • 2 teaspoon dried basil **To add flavor I added a hefty dose of seasonings.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 4 pieces bone-in, skin-on chicken thighs ***I used bone-in, skin-on chicken thighs for tenderness and juiciness.

Instructions
 

  • Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or cut larger potatoes into 1-inch pieces). 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 until fully coated in oil and herbs, then transfer to a casserole dish.
  • Place the chicken thighs in the same bowl and pour the remaining oil and herbs over top. Toss until fully coated, and then nestle the chicken into the vegetables in the casserole dish.
  • Roast in the preheated oven for 40 minutes, stir the vegetables, spoon the dish's liquid over the chicken, and roast for an additional 20 minutes until golden brown and crispy.

Notes

Every bite will have maximum flavor! Avoid boneless or skinless cuts of chicken to prevent drying out with longer cooking time.

Nutrition

Serving: 1servingCalories: 781kcalCarbohydrates: 38gProtein: 41gFat: 52gSodium: 794mgFiber: 6g
Keyword budget-friendly, Easy Recipe, Roasted Chicken, vegetables, Winter Dinner
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