Description
A delicious garlic herb chicken dish roasted with vegetables.
Ingredients
Scale
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1–1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup chicken broth
- 2 teaspoons Dijon-style mustard (optional)
- 6 bone-in, skin-on chicken thighs (2–1/4 pounds)
- Cooking spray
- 2 heaping cups baby gold potatoes
- 1–1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
- 1–1/2 cups carrots (peeled; 8 ounces, cut to 1–1/2 inches long x 1/2-inch thick, 3 carrots)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh thyme (optional)
- Hearty buttered bread (optional, for dunking in sauce)
Instructions
- In a bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken and toss until well coated. Optionally, cover and marinate overnight, or let stand at room temperature while preparing veggies.
- Preheat oven to 350°F (175°C). Generously grease a rimmed 13×18-inch sheet pan with cooking spray.
- On the greased pan, combine potatoes, onions, carrots, salt, pepper, and oil. Toss well, then spread out in an even layer. Make space on the pan to nestle in the chicken. Scrape any leftover marinade on top of the chicken. Carefully pour one cup of chicken broth over the veggies. Spray everything generously with cooking spray.
- Bake for 50–55 minutes, or until the veggies are crisp-tender and the chicken is golden. Switch the oven to broil and move the tray to the top shelf. Broil for 1–2 minutes, watching carefully, until there’s a slight char on top.
- Remove from oven and let stand 5–10 minutes. Spoon pan juices over the veggies and chicken. Add fresh thyme if desired. Serve with the liquid spooned on top. Enjoy with crusty buttered bread to dredge up that extra pan sauce.
Notes
- Note: Chicken thighs can be replaced with other cuts of chicken as desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg