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Roasted Chicken and Vegetables
Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused seasoning.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
large carrots ($0.31)2red onion ($0.80)1garlic ($0.32)4 clovestsp garlic powder ($0.05)1/2
2
Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
dried rosemary ($0.10)1 tspdried thyme ($0.10)1 tspgarlic ($0.32)4 clovestsp garlic powder ($0.05)1/2salt ($0.05)1 tsp
3
Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9x13-inch or larger casserole dish.
4
Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.
5
Roast the chicken and vegetables in the preheated 425ºF oven for ⏱️ 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional ⏱️ 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.
Nutrition Facts
calories
781 kcal
fat Content
52 g
serving Size
1 serving
fiber Content
6 g
sodium Content
794 mg
protein Content
41 g
carbohydrate Content
38 g
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