Description
A simple and delicious one-pan meal featuring herb roasted chicken thighs, colorful veggies, and tender potatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 4 chicken thighs
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons dried herbs (thyme, rosemary, oregano)
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, mixed vegetables, and baby potatoes.
- Drizzle with olive oil and sprinkle with dried herbs, salt, and pepper. Toss to coat.
- Arrange the chicken and vegetables on a baking sheet in a single layer.
- Place lemon slices on top of the chicken.
- Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your meal!
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For extra flavor, marinate the chicken thighs for a few hours before cooking.
- This dish can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg