This herb-roasted chicken with vegetables is the perfect dinner for a cozy and nourishing meal. Packed with fresh herbs and roasted to perfection, it’s a dish your whole family will love!
- Total Time: 50 minutes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Servings: 4
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes (halved)
- 2 cups carrots (sliced into thick pieces)
- 1 cup Brussels sprouts (halved)
- 2 tbsp olive oil
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 2 garlic cloves (minced)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Lemon wedges (for serving)
Alternative: Use boneless, skinless chicken breasts for a leaner option.
Step-by-Step Instructions
- Preheat Oven:
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper or foil. - Season the Chicken:
Pat the chicken thighs dry with paper towels. Rub with 1 tablespoon of olive oil, rosemary, thyme, garlic, smoked paprika, salt, and pepper. - Prepare the Vegetables:
In a large bowl, toss the potatoes, carrots, and Brussels sprouts with the remaining olive oil, salt, and pepper. - Assemble:
Spread the seasoned vegetables on the baking sheet in a single layer. Place the chicken thighs on top of the vegetables. - Roast:
Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and caramelized. - Serve:
Remove from the oven and let rest for 5 minutes. Serve warm, garnished with fresh herbs and lemon wedges.
Nutritional Information (per serving)
- Calories: 370
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Sugar: 4 g
Vitamins and Benefits
Contains:
- Vitamin A (carrots): Supports vision and immune health.
- Protein (chicken): Essential for muscle repair and growth.
Benefits:
This dish is balanced, heart-healthy, and rich in nutrients, making it a wholesome dinner option.
Roasting chicken and vegetables together not only enhances the flavors but also simplifies cleanup, making it a favorite for busy cooks!
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10-15 minutes for the best texture.
FAQ
Can I use different vegetables?
“Yes! Sweet potatoes, zucchini, or bell peppers work beautifully in this recipe.”
What herbs can I substitute?
“Try parsley, oregano, or sage for a different flavor profile.”
Can I make this ahead of time?
“Yes, prep the chicken and vegetables up to 24 hours in advance and store them in the refrigerator. Roast just before serving.”
