Herb Roasted Chicken Thighs and Root Vegetables
Moist chicken thighs roasted alongside tender carrots and potatoes with rosemary and thyme, comfort food made wholesome.
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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Save this recipeInstructions
- 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.
