Garlic Herb Roasted Chicken & Veggies

$- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 lemon, zested and juiced - 3 medium carrots, chopped into 1-inch pieces - 2 cups broccoli florets - 1 red onion, cut into wedges - 3 tablespoons olive oil - 1 teaspoon salt - ½ teaspoon black pepper For this Garlic Herb Roasted Chicken & Veggies, you need fresh and simple items. The chicken thighs add rich flavor. The garlic brings warmth. Fresh rosemary and thyme give a nice herbal taste. Don't forget the lemon; it brightens the dish. The vegetables are key. Carrots add sweetness, while broccoli gives crunch. Red onion adds a sweet and savory touch. These veggies roast perfectly alongside the chicken. For seasoning, olive oil is vital. It helps the chicken skin crisp and the veggies caramelize. Salt and black pepper bring out all the flavors. Together, these ingredients create a simple delight that is both tasty and satisfying. {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - Line a baking sheet with parchment paper. - In a bowl, combine 4 minced garlic cloves, 2 tablespoons chopped rosemary, and 1 tablespoon chopped thyme. - Add the zest and juice of 1 lemon, 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. - Mix it well until smooth and fragrant. - Take 4 bone-in, skin-on chicken thighs and pat them dry with paper towels. - Rub the garlic herb mixture all over the chicken, making sure to coat it well. - In another bowl, toss 3 chopped carrots, 2 cups broccoli florets, and 1 cut red onion with a drizzle of olive oil, salt, and pepper. - Place the seasoned chicken in the center of the baking sheet. - Surround the chicken with the coated vegetables. - Roast everything in the oven for 35-40 minutes. - Check that the chicken is golden brown and cooked through (internal temp should reach 165°F/75°C). - Enjoy the smell as it fills your kitchen! To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). This ensures your chicken is safe to eat and juicy. For crispy skin, make sure to dry the chicken well before seasoning. Pat it with paper towels to remove moisture. Also, roasting at a high temperature helps achieve that golden, crispy finish. To boost flavor, consider adding more herbs and spices. Try using oregano or parsley for a new twist. You can also sprinkle some smoked paprika for depth. Using citrus, like lemon or lime, adds brightness. Squeeze some juice over the chicken right before serving. This lifts the dish, making it even more vibrant and fresh. For an appealing presentation, serve the chicken and veggies on a large platter. Garnish with fresh herbs and lemon wedges. This adds color and invites your guests to dig in. Pair this dish with a simple salad or crusty bread. A light sauce, like a garlic aioli, also complements the flavors well. Pro Tips Rest the Chicken: Allow the chicken to rest for 5 minutes after roasting to let the juices redistribute for a juicier bite. Vegetable Variations: Feel free to mix in other vegetables like bell peppers or zucchini for added flavor and nutrition. Use a Meat Thermometer: Ensure perfect doneness by using a meat thermometer; chicken should reach an internal temperature of 165°F (75°C). Make it a Meal Prep: This dish stores well, so make extra for leftovers or meal prep for the week ahead! {{image_2}} You can change the chicken thighs to chicken breasts or drumsticks. Chicken breasts will cook faster, while drumsticks offer rich flavor. If you want a different protein, try pork or beef. For a plant-based option, use firm tofu. Press the tofu to remove water, then coat it with the herb mix. Using seasonal vegetables makes this dish fresh and fun. In spring, try asparagus or snap peas. In fall, use sweet potatoes or butternut squash. You can also mix different root veggies like parsnips and turnips. They roast beautifully and add great flavor. Feel free to swap herbs based on what you love. Basil, oregano, or parsley can work well too. If you choose dried herbs, use less than fresh ones. Dried herbs are stronger, so adjust to your taste. Experiment to find your perfect blend! To store leftovers, place the chicken and veggies in an airtight container. Make sure the food is cool before sealing. This way, it stays fresh longer. The dish keeps well in the fridge for about 3 to 4 days. You can freeze Garlic Herb Roasted Chicken and veggies for later use. Allow the dish to cool completely. Then, wrap it tightly in plastic wrap or place it in a freezer-safe container. It can last for up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. To reheat, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 20-25 minutes or until warmed through. This method helps keep the chicken juicy and the veggies crisp. You can also reheat in the microwave, but it may not retain the same texture. Yes, you can prepare this dish ahead of time. Season the chicken and veggies a few hours before cooking. Store them in the fridge to let the flavors blend. When ready, roast them as directed. You can pair this dish with rice, quinoa, or a fresh salad. A crusty bread also works well for soaking up the tasty juices. For a light touch, add a side of steamed green beans or a simple cucumber salad. This recipe is naturally gluten-free. Just ensure your olive oil and seasonings don't contain gluten. Use fresh herbs and check labels on any additional ingredients you choose. Store leftovers in an airtight container. They will stay fresh in the fridge for 3-4 days. Make sure to cool the dish completely before sealing it to avoid moisture buildup. Yes, frozen vegetables can work! Just remember to adjust cooking time. Frozen veggies may need a few extra minutes to cook through. They can add convenience without sacrificing flavor. This recipe for Garlic Herb Roasted Chicken and Veggies is simple and tasty. We covered the main ingredients like chicken, garlic, fresh herbs, and vegetables. I shared step-by-step instructions to help you roast everything perfectly. You also got tips for enhancing flavors and ensuring your chicken is cooked right. Remember, you can swap in different proteins or veggies to fit your taste. Enjoy your cooking adventure!$

Garlic Herb Roasted Chicken & Veggies

A delicious roasted chicken dish infused with garlic and herbs, served with vibrant vegetables.

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Prep Time 15

Cook Time 40

Total Time 55

Ingredients

4 pieces bone-in, skin-on chicken thighs
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 piece lemon, zested and juiced
3 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
3 medium carrots, chopped into 1-inch pieces
2 cups broccoli florets
1 piece red onion, cut into wedges

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a mixing bowl, combine the minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and black pepper.
Pat the chicken thighs dry with paper towels and rub the garlic herb mixture all over them, ensuring they are well coated.
In another bowl, toss the chopped carrots, broccoli florets, and red onion wedges with a drizzle of olive oil, salt, and pepper until well coated.
Arrange the chicken thighs in the center of the baking sheet and surround them with the prepared vegetables.
Roast everything in the preheated oven for about 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C) and the veggies are tender and slightly caramelized.
Remove from the oven and let it rest for 5 minutes before serving.

Notes

Serve the roasted chicken and veggies on a large platter, garnished with additional fresh herbs and lemon wedges for a pop of color.

Keyword chicken, herbs, roasted, vegetables