Description
A one-pan feast featuring juicy, herb-roasted chicken and caramelized winter vegetables, perfect for festive gatherings or cozy meals.
Ingredients
Scale
- 4 skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 large carrots, peeled and sliced
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Pat the chicken thighs dry, season with salt, pepper, and half the minced garlic, then set aside.
- Toss the potatoes, carrots, and Brussels sprouts with olive oil, the remaining garlic, salt, and pepper in a large bowl.
- Spread the veggies on the sheet pan, leaving space for the chicken. Place the chicken on top, skin-side up.
- Scatter rosemary and thyme over both chicken and vegetables and add lemon slices for extra flavor.
- Roast in the oven for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Broil for the last 2-3 minutes to crisp up the chicken skin.
- Remove from the oven, let rest for 5 minutes, then serve directly from the pan or plate.
Notes
For a vegetarian version, replace chicken with marinated tempeh or cauliflower steaks. Adjust cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg