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Caramelized Herb Chicken with Roasted Vegetables

Savor this comforting and appetizing Caramelized Herb Chicken served with a medley of roasted red potatoes and baby carrots, creating a wholesome and flavorsome weeknight meal.
5
50 min
TOTAL TIME
292
CALORIES
$1.06
PER SERVING
Caramelized Herb Chicken with Roasted Vegetables
Directions
8 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 400 degrees F.
2
In a large mixing bowl, toss the quartered red potatoes and 1-inch baby carrot pieces with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3
Place the seasoned vegetables in a cast iron skillet, spreading them evenly at the bottom.
4
In a separate small shallow dish, mix together the brown sugar, garlic powder, dried thyme leaves, paprika, and 1/2 teaspoon sea salt.
5
Pat dry the medium-sized chicken thighs and dip each thigh in the melted butter.
6
Coat each chicken thigh with the spice mixture and place them on top of the vegetables in the cast iron skillet.
7
Bake in the oven for 35 to 40 minutes, until the chicken is cooked through and the vegetables are fork-tender.
8
Remove from the oven and let it rest for 5 minutes before serving.
Health Info
Macros
13g
CARBS
14g
FAT
25g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
Frequently Asked Questions
Why is my Herb Chicken dry?
My Herb Chicken lacks flavor, what can I do?
Can I use dried herbs instead of fresh ones?
Should I cover my chicken while it's cooking?
Why is my chicken rubbery?
Can I use chicken breasts instead of thighs?
How long should I marinate the chicken for optimum flavor?
What should be the internal temperature of the cooked chicken?
Should I rinse my chicken before cooking?
What side dishes can I pair with Herb Chicken?