Delicious Roasted Chicken and Vegetables
Experience a flavor fiesta with this roasted chicken and vegetables dish, featuring juicy bone-in chicken thighs paired with vibrant, caramelized veggies. Perfect for weeknight dinners or impressing guests, this one-pan meal offers comfort and satisfaction with minimal cleanup. In just under an hour, you’ll create a nutritious feast that fills your kitchen with mouthwatering aromas.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 cups carrots, chopped
- 2 cups small red potatoes, halved
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Drizzle olive oil over a large baking sheet.
- Pat chicken thighs dry; season with salt, pepper, and rosemary.
- Toss carrots and red potatoes in olive oil, salt, and pepper; arrange around the chicken.
- Roast for about 45 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are caramelized.
- Let rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 thigh with 1 cup vegetables (250g)
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg