Description
A delightful dish that combines juicy chicken with vibrant, roasted vegetables, perfect for busy weeknights or special gatherings.
Ingredients
Scale
- 4 pieces of bone-in, skin-on chicken thighs
- 500 grams of baby potatoes, halved
- 2 bell peppers (one red and one yellow), sliced
- 1 medium zucchini, sliced
- 1 large red onion, cut into wedges
- 4 cloves of garlic, minced
- 4 tablespoons of olive oil
- 2 sprigs of fresh rosemary, chopped
- 2 sprigs of fresh thyme, chopped
- 1 teaspoon of salt (or to taste)
- 1 teaspoon of black pepper (or to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss until well coated.
- In another bowl, combine the halved baby potatoes, sliced bell peppers, sliced zucchini, and red onion wedges. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly.
- In a large baking dish or a rimmed baking sheet, arrange the seasoned chicken thighs in the center and surround them with the prepared vegetables.
- Place the baking dish in the preheated oven and roast for about 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and caramelized.
Notes
- For a leaner option, use chicken breasts instead of thighs.
- Swap baby potatoes for sweet potatoes or carrots for a different flavor.
- For a vegan version, replace chicken with tofu or chickpeas and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the oven or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: One Pan Herb Chicken, Roasted Veggies, Easy Dinner, Healthy Meal