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Roasted Chicken Thighs With Vegetables

Roasted Chicken Thighs with Vegetables

A comforting and straightforward roasted chicken dish with vibrant vegetables that brings warmth and satisfaction to busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6-7 pieces bone-in skin-on chicken thighs
  • 4 large carrots, peeled and cut into large chunks
  • 2 pieces small to medium onions, cut into large chunks
  • 1 lb. little potatoes
Seasonings
  • 2-3 Tbsp. olive oil
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • Garlic salt to taste
  • Freshly ground pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Place the chicken thighs, carrots, onions, and little potatoes onto a rimmed cookie sheet.
  3. Drizzle olive oil over the chicken and veggies.
  4. Sprinkle oregano, thyme, garlic salt, and pepper over the top.
  5. Toss everything together to coat with seasonings.
Cooking
  1. Roast in the preheated oven for 30 to 45 minutes until the chicken reaches an internal temperature of 165°F, and the veggies are golden around the edges.

Notes

Serve family-style with rustic bread. Leftovers can be stored in an airtight container for 3-4 days or frozen for later use. Feel free to swap in seasonal vegetables or your favorites.