Description
A healthy and efficient one-pan meal featuring juicy roasted chicken thighs and a medley of caramelized seasonal vegetables.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, chopped into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss sliced carrots, halved Brussels sprouts, and chopped red bell pepper with 2 tablespoons of olive oil, minced garlic, half of the salt, pepper, and oregano.
- Spread the seasoned vegetables in a single layer on a large rimmed baking sheet.
- Pat chicken thighs dry with paper towels and rub with the remaining olive oil, salt, pepper, and oregano.
- Place the chicken thighs on the baking sheet, nestling them among the vegetables.
- Roast in the oven for 30-35 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F.
- Remove from the oven and let the meat rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American