Ingredients
Scale
- 4 chicken thighs
- 2 cups baby potatoes
- 1 cup carrots, chopped
- 1 cup bell peppers, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried herbs (thyme, rosemary)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the olive oil, garlic, and dried herbs.
- Add the chicken thighs and season with salt and pepper, ensuring they are well coated.
- In a separate bowl, toss the baby potatoes, carrots, and bell peppers with remaining olive oil, salt, and pepper.
- Place the chicken thighs in a roasting pan and surround with the veggies.
- Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let rest for 5 minutes before serving.
Notes
- For a spicier kick, add some chili flakes to the seasoning.
- Feel free to substitute vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg