Roasted Chicken and Veggies

Roasted Chicken and Veggies is a delightful dish that is both healthy and delicious. The aroma fills the kitchen with warmth, and the colors are vibrant and inviting, making it a feast for the senses.

Why You’ll Love This Recipe

This recipe offers tender and juicy chicken seasoned with a blend of herbs and spices that seep into every bite, providing a perfect balance of taste and texture with its crispy, golden-brown skin. The vegetables are fresh and colorful, roasted to perfection, with sweet, soft carrots, hint-of-sweetness bell peppers, and slightly crunchy broccoli. It’s easy to prepare with simple ingredients, making it perfect for a weeknight meal that can be ready in under an hour. Ideal for busy families, this dish is both wholesome and satisfying.

Kitchen Equipment You’ll Need

• Oven
• Large bowl
• 9×13-inch or larger casserole dish
• Cutting board
• Knife

Ingredients

• 24 oz. baby potatoes – $2.99
• 2 large carrots – $0.31
• 1 red onion – $0.80
• 4 cloves garlic – $0.32
• 1/4 cup olive oil – $0.48
• 2 tsp dried basil – $0.20
• 1 tsp dried thyme – $0.10
• 1 tsp dried rosemary – $0.10
• 1/2 tsp garlic powder – $0.05
• 1/4 tsp paprika – $0.02
• 1 tsp salt – $0.05
• 1/2 tsp freshly cracked black pepper – $0.03
• 4 bone-in, skin-on chicken thighs (about 2 lbs.) – $5.49

Step-by-Step Instructions

1. Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut 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.
2. In a bowl, add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper, then stir until well combined.
3. 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 9×13-inch or larger casserole dish.
4. Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, ensuring the chicken is not covered with vegetables.
5. Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.

Tips for Success

Ensure the chicken thighs are not covered by the vegetables in the dish so that the skin becomes crispy. Stirring the vegetables halfway through cooking helps them to cook evenly.

Additional Tips or Variations

Feel free to customize the vegetables or spices to suit your taste. Try adding sweet potatoes, bell peppers, or zucchini. Experiment with different herbs like oregano or parsley for a unique flavor twist.

Nutritional Highlights (Per Serving)

This dish provides a balanced meal with a rich source of protein from the chicken, healthy fats from olive oil, and a variety of vitamins and minerals from the vegetables.

Frequently Asked Questions (FAQ)

Q: Can I use boneless chicken thighs?
A: Yes, but reduce the cooking time by about 10-15 minutes to prevent the chicken from drying out.

Q: Can I make this dish ahead of time?
A: Yes, you can prep the ingredients and store them in the fridge for up to a day before cooking.

Conclusion

Roasted Chicken and Veggies is a dish that truly satisfies both the palate and the soul. Try making this recipe for your next family dinner and see how it becomes a new favorite. We’d love to hear about your experience, so feel free to share your thoughts and any variations you tried!