Roasted Chicken and Vegetables

Name: Roasted Chicken and Vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 24 oz. baby potatoes*; 2 large carrots; 1 red onion; 4 cloves garlic; 1/4 cup olive oil; 2 tsp dried basil**; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp garlic powder; 1/4 tsp paprika; 1 tsp salt; 1/2 tsp freshly cracked black pepper; 4 bone-in, skin-on chicken thighs (about 2 lbs.)***

User Reviews

5.0

75 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4
Calories
781 kcal
Course
Main Course, Dinner
Cuisine
American

Roasted Chicken and Vegetables

Nancy Wheeler

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Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused seasoning.

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Ingredients

Servings

24 oz. baby potatoes* $2.99
2 large carrots $0.31
1 red onion $0.80
4 cloves garlic $0.32
1/4 cup olive oil $0.48
2 tsp dried basil** $0.20
1 tsp dried thyme $0.10
1 tsp dried rosemary $0.10
1/2 tsp garlic powder $0.05
1/4 tsp paprika $0.02
1 tsp salt $0.05
1/2 tsp freshly cracked black pepper $0.03
4 bone-in, skin-on chicken thighs (about 2 lbs.)*** $5.49

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Instructions

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.
Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
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.
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.
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.

Notes

*To reduce costs you can substitute the baby potatoes with red potatoes cut into 1-inch cubes.
**To add flavor to the chicken and vegetables I added a hefty dose of seasonings including dried basil, dried thyme, dried rosemary, paprika, garlic powder, salt, and pepper. Every bite will have maximum flavor!
**To add flavor to the chicken and vegetables I added a hefty dose of seasonings including dried basil, dried thyme, dried rosemary, paprika, garlic powder, salt, and pepper. Every bite will have maximum flavor!
***I used bone-in, skin-on chicken thighs because they are budget-friendly and always turn out super tender and juicy. You can also use chicken drumsticks, but I would avoid boneless or skinless cuts of chicken because they will dry out with this longer cooking time (and you won't get that beautifully crispy skin!).
***I used bone-in, skin-on chicken thighs because they are budget-friendly and always turn out super tender and juicy. You can also use chicken drumsticks, but I would avoid boneless or skinless cuts of chicken because they will dry out with this longer cooking time (and you won't get that beautifully crispy skin!).