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Roasted Chicken and Vegetables

Roasted Chicken and Vegetables - Cheap Delicious Meals

When it comes to comfort food, roasted chicken and vegetables are hard to beat. The aroma fills your kitchen, and the sight of golden chicken nestled among colorful veggies is utterly inviting. 
This recipe not only hits all the right notes in terms of flavor but also offers versatility. You can whip it up for a casual weekday dinner or impress guests on a special occasion. Buckle up; we're about to explore this dish from every angle!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs approximately 2 lbs.
  • 24 oz. baby potatoes, halved or quartered
  • 2 large carrots, peeled and sliced into thick coins
  • 1 medium red onion, cut into wedges
  • 4 fresh garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • 1 tsp crushed dried rosemary
  • 1 tsp ground thyme leaves
  • 2 tsp dried sweet basil

Method
 

  1. Let’s walk through the easy steps to make this dish a reality.
Step 1: Preheat Your Oven
  1. Start by preheating your oven to 425°F (220°C). This temperature helps achieve that ideal golden finish on both the chicken and vegetables.
Step 2: Prepare the Chicken
  1. In a bowl, combine your chicken thighs with olive oil, minced garlic, lemon juice, salt, black pepper, and smoked paprika. Make sure the chicken is well coated. Allow it to marinate for at least 15 minutes to absorb the flavors.
Step 3: Chop the Vegetables
  1. While the chicken is marinating, wash and chop your vegetables. You want uniform pieces for even cooking. Cut the baby potatoes and carrots into manageable sizes, then slice the onion into wedges.
Step 4: Mix It All Together
  1. In a large bowl or a baking dish, toss the chopped vegetables with olive oil, rosemary, thyme, and basil. Ensure everything is well coated. Layer the veggies in the baking dish first, creating a bed for the chicken thighs on top.
Step 5: Arrange the Chicken
  1. Place the marinated chicken thighs on top of the vegetables in the dish. Make sure there’s enough space between each piece to allow for even cooking.
Step 6: Roasting Time
  1. Slide the dish into the preheated oven. Roast for about 45-50 minutes or until the chicken reaches an internal temperature of 165°F (75°C). You’ll know it’s done when the skin is crispy and golden brown.
Step 7: Serve
  1. Once done, take it out and let it rest for a few minutes. This allows the juices to settle. Serve the chicken with roasted veggies on a platter; garnish with fresh herbs if desired.

Notes

  • Opt for Quality Chicken: Don’t skimp on the chicken quality. Organic or free-range chicken offers better flavor and texture.
  • Get Creative with Veggies: Feel free to swap vegetables. Zucchini, bell peppers, or asparagus can make great additions.
  • Add a Glaze: For extra flavor, consider drizzling honey or balsamic reduction over the chicken during the last 10 minutes of roasting.
  • Use Fresh Herbs: Fresh herbs can elevate the taste. Experiment with rosemary, thyme, or even tarragon.
Don't Overcrowd the Pan: Give the chicken and veggies enough space to roast evenly. If in doubt, use two baking sheets.