Simple Roasted Chicken Thighs and Vegetables

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When the day’s been hard, dinner needs to be simple. This recipe uses one pan and simple ingredients that create a delicious, satisfying meal. Try experimenting with other herbs, and maybe a few slices of lemon to alternate the flavors if you’d like.

Simple Roasted Chicken Thighs and Vegetables

Serves 4 – 6

2 pounds skin on, bone-in chicken thighs
a tablespoon or two of oil suitable for high temp cooking (I used vegetable)
2 pounds of potatoes
2 pounds of carrots
salt and pepper to tasteyour favorite fresh or dried herbs (I used dry thyme)

Preheat your oven to 450° F.  Brush a baking sheet with a bit of your oil, and place your chicken on the oiled sheet.   Brush a bit more oil on your chicken skin, and season with salt and pepper. Bake for about 30 minutes, set the chicken aside and toss your carrots and potatoes around the on the sheet to get them oily. You can add more oil if you need to. Season the vegetables to your taste, then top with the chicken. Bake for another 30 minutes, until the chicken is cooked through, turning your vegetables occasionally so that they brown evenly.

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