Herb Roasted Chicken and Veggies
Try this Herb Roasted Chicken and Veggies recipe, or contribute your own.
Try this Herb Roasted Chicken and Veggies recipe, or contribute your own.
- 1 tablespoon olive oil
- â½ teaspoon salt
- 1 large chunks
- â½ teaspoon minced dried garlic
- 2 pieces (thighs breasts, and/or drumsticks) (i used 8 drumsticks)
- 1 pound baby red potatoes (you can leave them whole if the or cut larger potatoes in half)
- â½ pound carrots peeled and sliced into large chunks (or whole baby carrots)
- â½ teaspoon minced dried onion
- â½ teaspoon minced dried basil
- â½ teaspoon minced dried parsley
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.843750000361835 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.116505000049962 g
- Serving Size 1 1 Serving (114g)
- Sodium 0.0168750000072367 mg
- Sugar 0 g
- Trans Fat 0.0228487500097986 g
- Calories 7 calories
Step-by-step
- Place chicken and vegetables in a 9 x 13-inch baking dish that has been sprayed with cooking spray.
- Drizzle with oil, sprinkle with herbs and salt, and toss to coat.
- Cover tightly with plastic wrap and foil; freeze until ready to bake.
- When ready to bake, thaw dish in refrigerator overnight.
- Remove the cover and bake in a 375-degree oven for 45 minutes - 1 hour (if using smaller pieces like drumsticks, 45 minutes should be sufficient).
- Check to see if the chicken is cooked through. Return to the oven, if necessary, until chicken is done and vegetables are tender.
- If you like a crispier skin on the chicken and veggies, place the dish under the broiler for a few additional minutes until it reaches the desired finish.
Herb Roasted Chicken and Veggies: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Herb Roasted Chicken and Veggies recipe has become a staple in our home, and it's so easy, even my teenagers can help with the prep!
The beauty of this dish lies in its simplicity. You simply toss everything together – chicken pieces, potatoes, carrots – in a baking dish, season generously with herbs and a touch of olive oil, and pop it in the oven. The result? Perfectly roasted chicken with tender, flavorful vegetables. It's a complete meal in one pan, minimizing cleanup time – a huge bonus on a busy weeknight!
I often use a mix of chicken pieces – drumsticks, thighs, even breasts – depending on what's on sale or what we have in the freezer. The same goes for the vegetables. Baby potatoes are perfect because they cook quickly and evenly, but you can also use larger potatoes cut into chunks. Carrots are a must for me, adding a touch of sweetness, but feel free to experiment with other vegetables like broccoli, Brussels sprouts, or even sweet potatoes. The possibilities are endless!
The herb blend is also easily adaptable to your taste. I love the classic combination of garlic, onion, basil, and parsley, but you can add rosemary, thyme, oregano, or any other herbs you enjoy. A little sprinkle of paprika adds a nice smoky flavor, too.
One of the biggest advantages of this recipe is its versatility. It's equally delicious for a casual weeknight dinner or a slightly more upscale weekend meal. You can serve it as is, or you can add a simple side salad or some crusty bread to complete the meal. Leftovers are fantastic for lunch the next day, too!
Tips and Tricks for Perfect Herb Roasted Chicken and Veggies:
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even browning and cooking.
- Pat the chicken dry: This helps achieve crispy skin.
- Don't be afraid to season generously: The herbs and spices really bring out the flavor of the chicken and vegetables.
- Use a meat thermometer: This ensures the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Adjust cooking time: The cooking time may vary depending on the size of your chicken pieces and vegetables. Always check for doneness.
This Herb Roasted Chicken and Veggies recipe is a true testament to the fact that healthy and delicious doesn't have to be complicated. It's a weeknight lifesaver, a crowd-pleaser, and a recipe I'll be making for years to come. So grab your ingredients, get cooking, and enjoy a simple, yet satisfying, meal!
Serving Suggestions:
- Serve with a side salad of mixed greens, cherry tomatoes, and a simple vinaigrette.
- Pair it with crusty bread for dipping in the delicious pan juices.
- Add a side of mashed potatoes or roasted sweet potatoes for a heartier meal.
- For a festive touch, garnish with fresh herbs before serving.
I hope you enjoy this recipe as much as I do. Let me know in the comments if you try it and what variations you make!
