Weekly Recipe
Chicken Thigh Vegetable Roast
8 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
3 medium carrots, cut into 1-inch pieces
2 cups Brussels sprouts, halved
1 large red onion, cut into wedges
1 red bell pepper, cut into chunks
4 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon paprika
1 teaspoon onion powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup butter, melted
1. Preheat oven to 425°F.
2. In a large bowl, combine 2 tablespoons olive oil, half the minced garlic, 1 tablespoon each of rosemary and thyme, 1/2 tablespoon paprika, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Add chicken thighs to the bowl and toss to coat evenly. Set aside.
4. In another large bowl, combine remaining olive oil, garlic, herbs, paprika, onion powder, salt, and pepper.
5. Add all vegetables to the bowl and toss until well coated.
6. Arrange vegetables on a large rimmed baking sheet.
7. Place seasoned chicken thighs on top of the vegetables, skin side up.
8. Drizzle melted butter over chicken and vegetables.
9. Roast in preheated oven for 40-45 minutes, or until chicken is golden brown and cooked through (internal temperature should reach 165°F) and vegetables are tender.
10. For extra crispy skin, broil for 2-3 minutes at the end if desired.
Let rest for 5-10 minutes before serving. Serves 4-6 people.
Optional: Garnish with additional fresh herbs and serve with pan juices drizzled over top.