Roasted Chicken Root Vegetables (Printable Version)
Juicy chicken with roasted potatoes, carrots, onions, and herbs makes for a warming family dinner.
# What You'll Need:
→ Main Ingredients
01 - 4 chicken thighs
02 - 500g potatoes, peeled and chopped into chunks
03 - 3 carrots, peeled and sliced
04 - 2 onions, peeled and quartered
→ Seasoning
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - Salt, to taste
09 - Black pepper, to taste
# Steps to Follow:
01 - Preheat your oven to 200°C (400°F).
02 - Place the chopped potatoes, carrots, and quartered onions into a large baking dish.
03 - Drizzle the olive oil over the vegetables, sprinkle with thyme, rosemary, salt, and black pepper. Toss to coat evenly.
04 - Place the chicken thighs on top of the vegetables in the baking dish. Season the chicken with additional salt and black pepper if desired.
05 - Roast in the preheated oven for 45-50 minutes, or until the chicken is golden brown and reaches an internal temperature of 75°C (165°F).
06 - Remove the baking dish from the oven and let it rest for 5 minutes before serving. Enjoy your hearty meal!
# Additional Tips::
01 -
- Uses affordable staple ingredients you might already have in your kitchen
- Minimal prep work for maximum comfort
- Meal comes together in one pan for easy clean up
- Makes perfect leftovers for lunch or dinner next day
02 -
- Root vegetables soak up all the savory juices creating deep flavor in every bite
- Leftovers make a great filling for wraps or soup the next day
- Bone in chicken stays juicier than boneless during roasting
- Potatoes and carrots are my favorite because they turn meltingly tender and soak up every drop of pan juice I remember making this dish for my grandmother and she commented on how the house smelled as good as Sunday dinner in her childhood
03 -
- Let chicken reach room temperature before roasting for even cooking
- Do not crowd your pan to encourage browning
- Use fresh herbs generously for the most aromatic flavor