Description

Roasted chicken and vegetables is a comforting dish that combines tender, juicy chicken with beautifully caramelized seasonal vegetables. The aromatic blend of spices and the vibrant colors make this meal an impressive centerpiece for any dining occasion. Easy to prepare, this recipe is perfect for family dinners or last-minute gatherings, ensuring satisfaction with every bite.

Ingredients

Scale

4 bone-in chicken thighs
2 cups carrots, chopped
2 cups red bell peppers, chopped
1 large onion, chopped
3 tbsp olive oil
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper to taste

Instructions

Preheat the oven to 425°F (220°C).
Pat chicken thighs dry and season generously with salt, pepper, thyme, and rosemary.
Chop carrots, red bell peppers, and onion into uniform pieces.
In a large bowl, toss vegetables with olive oil, salt, pepper, thyme, and rosemary until coated.
Arrange seasoned vegetables on one side of a baking pan and place chicken on the other side.
Roast for 40-45 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are golden brown.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 thigh with mixed vegetables (300g)
Calories: 420
Sugar: 6g
Sodium: 680mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 28g
Cholesterol: 120mg

Keywords: For added moisture, consider marinating the chicken before cooking. Customize the veggies based on what's in season or your personal preferences—zucchini or sweet potatoes work great!