Herb Roasted Chicken & Veg
A flavorful and comforting dish featuring crispy chicken thighs roasted with vibrant vegetables, seasoned with an aromatic blend of herbs.
Ingredients
For the Chicken
- 4 thighs bone-in, skin-on chicken thighs Opt for organic, free-range chicken for the best flavor.
- 1 tablespoon olive oil Used for seasoning the chicken.
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste Season generously for full flavor.
For the Vegetables
- 2 cups baby potatoes, halved
- 2 cups carrots, cut into 1-inch pieces
- 1 piece red bell pepper, sliced
- 1 piece zucchini, sliced
- 3 tablespoons olive oil Use for seasoning the vegetables.
- 1 teaspoon dried oregano
- Salt and pepper, to taste Adjust seasoning based on preference.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels. In a small bowl, mix together the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and pepper. Rub this mixture all over the chicken.
- In a large bowl, combine the halved baby potatoes, cut carrots, sliced red bell pepper, and zucchini. Drizzle with olive oil, sprinkle with dried oregano, salt, and pepper, then toss everything until fully coated.
- Place the seasoned chicken thighs skin-side up in a large, oven-safe dish or roasting pan, scattering the prepared vegetables around them.
Roasting
- Roast in the oven for about 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. For a crispier skin, broil for an additional 3-5 minutes.
- Let the dish rest for about 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
To store leftovers, cool completely and transfer to an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for about 15-20 minutes.