Herb Roasted Chicken with Garlic Potatoes and Veggies
Ingredients
For the chicken:
4 bone-in, skin-on chicken thighs (or breasts if you prefer)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 lemon (½ for juice, ½ for slices)
3 cloves garlic, minced
For the potatoes & veggies:
1 lb baby potatoes, halved
2 cups carrots, cut into chunks
1 red bell pepper, chopped
1 small red onion, sliced
2 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
Extra herbs (rosemary & thyme)
Instructions
Preheat oven: to 425°F (220°C).
Season the chicken:
In a small bowl, mix olive oil, salt, pepper, garlic powder, onion powder, paprika, herbs, lemon juice, and minced garlic.
Rub the mixture all over the chicken, including under the skin if possible.
Prepare the veggies:
On a large sheet pan or roasting dish, toss potatoes, carrots, bell pepper, and onion with olive oil, garlic, salt, pepper, and a few sprigs of herbs.
Assemble:
Nestle the chicken pieces among the veggies. Add lemon slices on top for extra flavor.
Roast:
Roast for about 40–50 minutes, or until the chicken reaches 165°F (74°C) internally and the potatoes are tender and golden.
Optional:
For crispier skin, broil for 2–3 minutes at the end.
Serve:
Let rest for 5 minutes before serving. Drizzle with pan juices and garnish with fresh herbs or a squeeze of lemon.
Serving idea: Pair it with a simple side salad or a piece of crusty bread to soak up the juices.