This roasted chicken and veggies dish combines tender, juicy chicken with a colorful assortment of perfectly roasted vegetables. The garlic, paprika, and herbs bring out the natural flavors of each ingredient, making it a satisfying and wholesome meal for any occasion.
- Ingredients:
- 4 bone-in chicken thighs (or breasts)
- 2 medium potatoes, cut into cubes
- 2 carrots, sliced
- 1 red onion, quartered
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the potatoes, carrots, onion, and zucchini with olive oil, garlic powder, paprika, thyme, rosemary, salt, and pepper.
- Place the chicken thighs on a baking sheet, and arrange the veggies around the chicken.
- Drizzle the chicken and veggies with a little extra olive oil, if desired.
- Roast for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender, flipping the veggies halfway through for even roasting.
- Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 450 kcal | Servings: 4 servings
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