Oven-Roasted Chicken and Vegetables – Pan seared seasoned chicken thighs roasted in the oven with fresh herbed vegetables.As much as I love playing with different ingredients or mixing things up, I still crave the classic comfort food dishes.
Easy Chicken Recipe
You know those kind you’d eat at grandma’s house on Sunday. Those recipes that you don’t even think about when you make them, you just make them. You could put out family fires, have 27 people in your kitchen, or watch Scandal all while making it and it’d taste just as great as any other time you made it.
This is one of those dishes. Simple, easy, and utterly satisfying.
Fall is my favorite time of year. And while I love comfort food all year around, hot or cold, particularly when I need, you know, comfort, Fall just screams comfort food. This dish is just “fall” on a plate.
One Pan Easy Chicken Recipe
Plus this is one of those dishes you can play with, want an italian flavor to it, decrease the parsley and thyme and add some oregano and/or rosemary. Or use herbs de Provence. You can even go crazy and give it a Mexican profile and omit the thyme, sub in oregano, and use some cumin, garlic, and chili powder. Possibilities are endless.
Oven-Roasted Chicken and Vegetables
Pan seared seasoned chicken thighs roasted in the oven with fresh herbed vegetables.
- 6-8 chicken thighs (bone-in, skin-on)
- 1/4 tsp Salt; +/- to taste
- 1/4 tsp Pepper; +/- to taste
- 1/4 tsp Granulated Garlic; +/- to taste
- 1/4 tsp Paprika; +/- to taste
- 3/4 lb green beans; trimmed and cut
- 4 large red potatoes; chopped/cubed (~1.5 lbs)
- 8 oz mushrooms; sliced
- 3-4 carrots; chopped (8 oz)
- 1/2 medium onion; sliced
- 2 tbsp extra virgin olive oil
- 1 tsp salt +/- to taste
- 1/2 tsp pepper +/- to taste
- 1 tsp granulated garlic
- 1/2 tsp thyme
- 1/2 tsp parsley
Preheat oven to 375°F.
Pull back the skin and sprinkle with salt, pepper, garlic, and paprika. Replace skin and sprinkle both sides with the same seasonings.
Add 1 tbsp oil to a skillet over medium-high heat, once hot, sear both sides of the chicken, about 2 minutes.
Place the chicken in a large pan, reserving the cooking oil.
Prep the vegetables and toss them with the revered cooking oil and the remaining tablespoon of olive oil.
Add the garlic, salt, pepper, thyme, and parsley, toss well.
Place the vegetables in the pan around the chicken.
Cover with foil.
Bake for 45 minutes.
After 45 minutes, check for doneness.
If not done, resume cooking uncovered, until the chicken's internal temperature is 145°F; remove from oven and allow to rest. (While resting it will get to the correct 160°F)
Serve and Enjoy.