Herb Roasted Chicken Thighs and Root Vegetables 🍗

Name: Herb Roasted Chicken Thighs and Root Vegetables
Total time: 50 min
Yield: 4 servings
Cuisine: American
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

Moist chicken thighs roasted alongside tender carrots and potatoes with rosemary and thyme, comfort food made wholesome.

50 min · Beginner · 380 cal · 36g protein · $2.60/serving · American

Healthy Light Meals

50minutes

4servings

380calories

36gprotein

$2.60per serving

Ingredients (serves 4)

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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Instructions

1
Preheat oven to 400°F. Cut potatoes and carrots into chunks and chop onion.
2
Toss vegetables with 1 tablespoon olive oil, minced garlic, rosemary, thyme, salt, and pepper on a baking sheet.
3
Season chicken thighs with salt and pepper. Heat remaining oil in an oven-safe skillet over medium-high heat.
4
Sear chicken thighs for 4 to 5 minutes per side until golden.
5
Transfer skillet to oven alongside vegetable sheet. Roast for 20 to 25 minutes until chicken reaches 165°F.
6
Combine everything on a serving platter.