Description
A wholesome and aromatic dish featuring juicy roasted garlic chicken thighs and a medley of seasoned vegetables, all cooked together on one sheet pan for a delicious and easy meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 head of garlic, cloves separated and peeled
- 4 medium carrots, sliced
- 3 medium potatoes, cubed
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss carrots, potatoes, onion, and garlic cloves with 1 tablespoon olive oil, rosemary, thyme, salt, and pepper.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Rub chicken thighs with remaining olive oil, season with salt and pepper, and place on top of the vegetables.
- Roast for 40-45 minutes, or until chicken is golden and cooked through (internal temperature should reach 165°F/74°C) and vegetables are tender.
- Garnish with fresh parsley and serve hot.
Notes
- Use boneless, skinless chicken if preferred; reduce cooking time accordingly.
- Swap vegetables based on seasonal availability—try parsnips, sweet potatoes, or Brussels sprouts.
- For extra garlic flavor, mash the roasted garlic cloves into the vegetables before serving.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 6g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 100mg