Description
A simple one-pan meal of tender roasted chicken thighs with baby potatoes, carrots, red onion, and garlic, seasoned with a blend of herbs for a flavorful and easy dinner.
Ingredients
- 24 oz baby potatoes, halved (or 1-inch pieces if larger)
- 2 large carrots, sliced into 1-inch pieces
- 1 red onion, peeled and cut into wedges
- 4 cloves garlic, peeled and left whole
- 4 boneless, skinless chicken thighs (or 1 whole 4-pound chicken, quartered)
- ¼ cup olive oil
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables: Wash and cut the potatoes, carrots, and red onion. Peel the garlic cloves but leave them whole.
- In a medium bowl, combine the olive oil, dried basil, dried thyme, dried rosemary, garlic powder, paprika, salt, and black pepper. Stir until well mixed.
- Place the prepared vegetables (potatoes, carrots, red onion, and whole garlic cloves) into a large bowl. Drizzle half of the seasoning mixture over them and toss until all vegetables are thoroughly coated.
- Transfer the seasoned vegetables to a 9×13-inch (or larger) casserole dish or baking sheet, spreading them in an even layer.
- Place the chicken thighs (or quartered chicken) into the same bowl where you seasoned the vegetables. Pour the remaining seasoning mixture over the chicken and toss to coat.
- Nestle the seasoned chicken among the vegetables in the baking dish, ensuring the chicken is not covered by the vegetables to allow for even browning.
- Roast in the preheated oven for 40 minutes.
- After 40 minutes, remove the dish from the oven. Carefully stir the vegetables and spoon some of the pan juices over the chicken.
- Return the dish to the oven and continue roasting for another 20 minutes, or until the vegetables are golden and slightly caramelized, and the chicken is cooked through with crispy, golden skin. (Internal temperature should reach 165°F / 74°C).
- Garnish with fresh chopped parsley, if desired, and serve hot.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- For crispier skin, pat the chicken dry before seasoning.
- This recipe can be adapted with bone-in chicken for more flavor, adjusting cook time as needed.