Description
A comforting all-in-one meal combining savory chicken thighs with hearty vegetables for a hassle-free dinner.
Ingredients
- 4-6 bone-in, skin-on chicken thighs (6-8 oz each)
- 3 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 medium carrots, cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 4 cloves garlic, minced
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine chicken thighs with 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss well.
- Place chicken thighs skin side up on a baking sheet and arrange carrots and potatoes around them.
- Add remaining olive oil, minced garlic, thyme, rosemary, salt, and pepper to the same bowl. Toss vegetables to coat.
- Spread carrots and potatoes around chicken thighs.
- Roast for 35-40 minutes, until chicken reaches 165°F (75°C) and vegetables are tender. Broil for an extra 2-3 minutes for extra crispiness if desired.
- Let the dish rest for a few minutes before serving.
Notes
For best results, use bone-in, skin-on chicken thighs. Cut vegetables uniformly for even cooking. Rest the dish before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American