Roasted Chicken and Vegetables
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
781 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roasted Chicken and Vegetables
Description
The Roasted Chicken and Vegetables recipe features a mix of baby potatoes, carrots, red onions, and whole garlic cloves seasoned with a combination of dried basil, thyme, rosemary, garlic powder, paprika, salt, and freshly cracked black pepper. These ingredients are coated in olive oil and herbs to ensure even roasting and maximum flavor infusion. Bone-in, skin-on chicken thighs are seasoned and nestled among the vegetables, allowing the chicken’s juices to flavor the dish as it roasts at 425°F.
The high temperature roasting yields chicken with a crispy, golden skin and tender, juicy meat. The vegetables become tender and develop a caramelized exterior, enriched by the herb and spice blend. This one-pan meal provides a balanced combination of protein and vegetables, suitable for dinner without additional sides.
Cost-conscious substitutions include using red potatoes cut into cubes instead of baby potatoes. Choosing bone-in, skin-on thighs ensures juiciness and crispy skin, while boneless or skinless cuts may dry out. Chicken drumsticks can also be used but boneless or skinless chicken is less recommended because of their tendency to dry during the longer roasting method.
Ingredients
- 24 oz. baby potatoes $2.99
- 2 large carrot $0.31
- 1 red onion $0.80
- 4 cloves garlic $0.32
- 1/4 cup olive oil $0.48
- 2 tsp basil $0.20, dried
- 1 tsp thyme $0.10, dried
- 1 tsp rosemary $0.10, dried
- 1/2 tsp garlic powder $0.05
- 1/4 tsp paprika $0.02
- 1 tsp salt $0.05
- 1/2 tsp black pepper $0.03, freshly cracked
- 4 chicken thighs $5.49, bone-in, skin-on, about 2 lbs
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
- Red potatoes cut into 1-inch cubes can substitute baby potatoes to reduce cost.
- The seasoning blend of basil, thyme, rosemary, paprika, garlic powder, salt, and pepper greatly enhances flavor throughout the dish.
- Bone-in, skin-on chicken thighs are recommended for juiciness and crispy skin; boneless or skinless cuts may dry out during roasting.
- Chicken drumsticks can be used instead of thighs if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 781kcal | 39% |
| Carbohydrates | 38g | 13% |
| Protein | 41g | 82% |
| Fat | 52g | 80% |
| Sodium | 794mg | 33% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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