Description
A delicious and hearty dish featuring succulent herb-roasted chicken thighs paired with flavorful potatoes and a medley of vegetables.
Ingredients
Scale
- 4 chicken thighs
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the olive oil, thyme, rosemary, garlic, salt, and pepper.
- Add the chicken thighs to the bowl and coat them well with the herb mixture.
- In a separate bowl, toss the potatoes, carrots, and bell peppers with the remaining herb mixture.
- Place the chicken thighs on a baking sheet and surround them with the vegetables.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let it rest for a few minutes before serving.
Notes
- For extra flavor, marinate the chicken thighs for a few hours or overnight.
- Feel free to substitute the vegetables with your favorites.
- Ensure the chicken reaches an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Herb-Roasted Chicken Thighs, Potatoes, Veggies, Dinner Recipe