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Rustic Roasted Chicken Thighs and Colorful Veggies

Immerse in the delightful fusion of crispy chicken thighs and roasted veggies, topped spruce up with a hint of fresh herbs. This one-tray wonder is a perfect meal for busy weeknights.
5
1 hr
TOTAL TIME
399
CALORIES
$1.95
PER SERVING
Rustic Roasted Chicken Thighs and Colorful Veggies
Ingredients
10 INGREDIENTS
4 SERVINGS
Garlic
4 cloves garlic
minced
Fresh Thyme
1 tsp fresh thyme
finely chopped
Olive Oil
1 tbsp olive oil
Skin-on Chicken Thighs
6 whole skin-on chicken thighs
Fingerling Potatoes
1 lb fingerling potatoes
halved lengthwise
Carrots
1/2 lbs carrots
peeled and cut diagonally into 1-inch pieces
Red Onion
1 medium red onion
cut into wedges
Salt
2 tsp salt
Black Pepper
1 1/2 tsp black pepper
Fresh Rosemary
1 tsp fresh rosemary
finely chopped
Directions
7 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat your oven to 425°F.
2
Assemble halved fingerling potatoes, 1-inch carrot pieces, red onion wedges, and minced garlic cloves on a parchment-lined baking sheet.
3
Drizzle the vegetables with olive oil and sprinkle with fresh rosemary, fresh thyme, half of the salt, and half of the black pepper.
4
Toss to coat the vegetables evenly.
5
Season chicken thighs with the remaining salt and pepper on both sides.
6
Arrange chicken thighs skin-side up on top of the vegetables.
7
Roast in the preheated oven for 40-50 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy.
Health Info
Macros
31g
CARBS
11g
FAT
40g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30