Description
This Baked Chicken and Vegetables Recipe is a delightful one-pan meal that brings together tender chicken thighs and colorful vegetables, all infused with aromatic herbs. Perfect for busy weeknights or relaxed weekends, this dish is not only simple to prepare but also bursting with flavor. The crispy skin of the chicken paired with seasoned veggies makes it a fulfilling option that will impress your family and friends alike. Enjoy the perks of effortless cleanup and a healthy dose of nutrition packed into each bite!
Ingredients
Scale
- 8 bone-in chicken thighs
- 1 lb baby potatoes (halved)
- 4 cloves garlic (finely chopped)
- 1 yellow onion (diced)
- 2 carrots (peeled and cut into pieces)
- 1 red bell pepper (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh rosemary (chopped)
- ½ to ¾ cup high-quality olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine halved baby potatoes, diced onion, chopped carrots, minced garlic, and chopped red bell pepper. Drizzle with olive oil, season with salt, pepper, paprika, thyme, and rosemary; toss well.
- Place the chicken thighs skin-side up in a roasting pan and surround them with the vegetable mixture.
- Drizzle balsamic vinegar over the chicken and vegetables.
- Roast for about 45 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Remove from oven, let rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 579
- Sugar: 3g
- Sodium: 570mg
- Fat: 43g
- Saturated Fat: 10g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 117mg