Roasted Chicken and Vegetables

Instructions

1. 1.

   Preheat the oven to 425ºF.

2. 2.

   Wash and cut the baby potatoes in half (or into 1-inch pieces if using larger potatoes).

3. 3.

   Wash and slice the carrots into 1-inch pieces.

4. 4.

   Peel and slice the red onion into wedges.

5. 5.

   Peel the garlic cloves and leave them whole.

6. 6.

   In a bowl, combine olive oil, dried basil, dried thyme, dried rosemary, garlic powder, paprika, salt, and pepper; stir until combined.

7. 7.

   Place the prepared vegetables in a large bowl and drizzle half of the seasoning mix over them. Toss until fully coated and transfer to a 9x13-inch or larger casserole dish.

8. 8.

   In the same bowl, add the chicken thighs and pour the remaining seasoning mix over them. Toss until fully coated.

9. 9.

   Nestle the chicken thighs into the vegetables in the casserole dish, ensuring they are not covered by the vegetables.

10. 10.

    Roast in the preheated oven for 40 minutes. Carefully stir the vegetables, spoon some liquid over the chicken, then return to the oven for another 20 minutes or until the chicken skin is golden and crispy and the vegetables are caramelized.

Misc.

Notes

• This recipe is great for meal prep; store leftovers in the refrigerator for up to four days.

• Using bone-in skin-on chicken thighs ensures a tender and juicy result.