Description
A comforting one-pan meal featuring chicken and fresh vegetables, perfect for busy family nights.
Ingredients
Scale
- 12 oz whole carrots, cut into 2– to 3-inch sticks
- 12 oz green beans, washed and trimmed
- 12 oz baby red potatoes, halved or quartered
- 1 medium red onion, cut into wedges
- 3–4 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ½ tablespoon olive oil or avocado oil
- 1½–2 lbs bone-in, skin-on chicken thighs
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Toss all chopped vegetables and herbs with oil directly on the baking sheet until well-coated.
- Nestle the chicken thighs among the vegetables.
- Season the chicken and veggies with salt and pepper.
- Bake for 30-35 minutes, tossing the vegetables every 10 minutes until chicken is cooked through and potatoes are tender.
Notes
Serve directly from the pan for a rustic feel. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg