Herb Roasted Chicken and Autumn Vegetables

Name: Herb Roasted Chicken and Autumn Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 2 pound chicken thigh (boneless, skinless); 1.5 pound red potato (cut into 1-inch chunks); 1 pound carrot (peeled and cut into 1-inch pieces); 1 red onion (cut into wedges); 3 tablespoon olive oil; 1.5 teaspoon dried thyme; 1 teaspoon dried rosemary; 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground)

Juicy chicken thighs roasted with a medley of carrots, potatoes, and red onion, all seasoned with aromatic herbs for a comforting, easy meal.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.18/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
High-Protein
Whole30

Ingredients

2 pound chicken thigh (boneless, skinless)
1.5 pound red potato (cut into 1-inch chunks)
1 pound carrot (peeled and cut into 1-inch pieces)
1 red onion (cut into wedges)
3 tablespoon olive oil
1.5 teaspoon dried thyme
1 teaspoon dried rosemary
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the red potatoes, carrots, and red onion. Drizzle with 2 tablespoons of olive oil, and season with 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on one side of a large baking sheet.
In the same bowl, add the chicken thighs. Drizzle with the remaining 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat.
Place the chicken thighs on the other side of the baking sheet with the vegetables.
Roast for 35-45 minutes, flipping the vegetables halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and lightly caramelized.
Serve hot, dividing equally among 5 servings.

Notes

Chicken thighs stay moist during roasting. Adjust the amount of herbs to your preference.

Nutrition (per serving)

Calories: 530
Protein: 40.5 g
Carbohydrates: 44.8 g
Fat: 23.5 g
Fiber: 7.5 g
Sodium: 1280 mg
Saturated Fat: 5.8 g
Sugar: 5.5 g
Cholesterol: 125 mg