Herb Roasted Chicken Thighs and Root Vegetables
Dinner · American
Moist chicken thighs roasted alongside tender carrots and potatoes with rosemary and thyme, comfort food made wholesome.
Recipe code 5T2VPW · enter it in Anychef
Ingredients
- 4 boneless chicken thighs
- 1 lb baby potatoes
- 3 medium carrots
- 1 onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- Salt
- Black pepper
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Save this recipeInstructions
- Step 1 of 6
Preheat oven to 400°F. Cut potatoes and carrots into chunks and chop onion.
- Step 2 of 6
Toss vegetables with 1 tablespoon olive oil, minced garlic, rosemary, thyme, salt, and pepper on a baking sheet.
- Step 3 of 6
Season chicken thighs with salt and pepper. Heat remaining oil in an oven-safe skillet over medium-high heat.
- Step 4 of 6
Sear chicken thighs for 4 to 5 minutes per side until golden.
- Step 5 of 6
Transfer skillet to oven alongside vegetable sheet. Roast for 20 to 25 minutes until chicken reaches 165°F.
- Step 6 of 6
Combine everything on a serving platter.
