Herb Roasted Chicken Thighs with Potatoes
Herb Roasted Chicken Thighs with Potatoes
Herb-roasted chicken thighs make for the perfect easy weeknight meal. This one-pan recipe roasts potatoes underneath the chicken thighs. Simply add a green salad or a non-starchy vegetable like broccoli for a complete meal that will satisfy you.
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Servings: 4
Calories: 485kcal
Equipment
- Oven
Ingredients
- 4 chicken thighs bone in, skin on
- 1/4 cup olive oil extra virgin
- 2 cups carrots cut into 1 in cubes
- 2 cups sweet potatoes cut into 1 in cubes
- 2 cups red potatoes cut into 1 in cubes
- 4 garlic cloves minced
- 2 TBSP fresh rosemary
- 1 TBSP fresh thyme
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat your oven to 425℉.
- Chop the veggies and place them into a large bowl. Add the olive oil, rosemary, thyme, and season with 1 tsp of salt and 1/2 tsp of black pepper. Mix well.
- Pour the veggies into a single layer on a baking dish, leaving some open spaces to nestle down the chicken thighs. Place the chicken thighs on the pan, skin side up and drizzle with any olive oil and herb mixture left from the potato and vegetable mixture. Sprinkle with the remaining salt and pepper or to taste.
- Roast in the preheated oven for 45 minutes or until the chicken thighs have reached an internal temperature of 165℉. At this time, the veggies should be fork-tender and golden, and the chicken should be juicy with a crispy skin. Serve immediately.
Nutrition
Calories: 485kcal | Carbohydrates: 28g | Protein: 21g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1339mg | Fiber: 5g | Sugar: 6g
