Product has been added to your cart.

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

November 21, 2016
1 Review (5.00 out of 5)
Course
Serves 4

This dish is hearty, colorful, and full of flavor — perfect for a balanced, fiber-friendly meal.

Ingredients

  • 4 Pieces
    bone-in, skin-on chicken thighs
  • 2 Cups
    cups carrots, peeled and cut into chunks
  • 2 Cups
    cups potatoes, chopped into 1-inch cubes
  • 1 Cup
    cup zucchini, sliced
  • 1
    red bell pepper, cut into strips
  • 2 Tablespoons
    olive oil
  • 1 Teaspoon
    dried rosemary and thyme
  • 1 Teaspoon
    garlic powder
  • 1 Teaspoon
    salt
  • 1 Teaspoon
    black pepper
  • 1
    Juice of 1 lemon

Instructions

  1. Preheat your oven to 425°F (220°C).

  2. In a large mixing bowl, toss all the vegetables with olive oil, rosemary, thyme, garlic powder, salt, and pepper.

  3. Arrange the vegetables on a baking sheet lined with parchment paper.

  4. Rub the chicken thighs with a little olive oil and season with additional salt and pepper.

  5. Place the chicken on top of the vegetables and squeeze fresh lemon juice over everything.

  6. Roast in the oven for 40–45 minutes, or until the chicken is cooked through (internal temp 165°F) and vegetables are tender.

  7. Let rest for 5 minutes before serving.

1 review for Roasted Chicken and Vegetables

  1. Sue
    5

    ()

    DELICIOUS!!!! The rosemary, thyme, garlic and lemon really topped this dish off.

  2. Lana

    ()

    Your picture does not represent the recipe. What other vegetables are in this picture that are allowed?

Add a review