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Description
A hearty one-pan meal featuring tender herb-roasted chicken and vegetables.
Ingredients
- 4 chicken thighs
- 2 cups diced potatoes
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Toss vegetables with olive oil, rosemary, thyme, salt, and pepper.
- Place vegetables in baking dish.
- Arrange chicken thighs on top.
- Bake for 45 minutes.
- Check chicken internal temperature reaches 165°F.
- Let rest 5 minutes before serving.
Notes
- Use skin-on chicken thighs for crispier results.
- Swap vegetables based on preference.
- Double recipe ingredients for larger portions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American