Description
This one-pan garlic herb chicken with winter vegetables is a comforting, hearty meal that’s easy to make and packed with flavor. Juicy chicken thighs are roasted with a medley of seasonal vegetables in a savory garlic herb marinade for a delicious and well-balanced dinner.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 bone-in, skin-on chicken thighs
- 1 medium red onion, chopped
- 3 medium carrots, chopped
- 1 small sweet potato, peeled and chopped
- 1/2 pound Brussels sprouts, trimmed and halved
Instructions
- Preheat oven to 425°F (218°C).
- In a small bowl, mix olive oil, white balsamic vinegar, garlic, rosemary, thyme, salt, and pepper to make the marinade.
- Place chicken thighs in a large mixing bowl and pour half of the marinade over them. Toss to coat evenly.
- In another bowl, combine the chopped red onion, carrots, sweet potato, and Brussels sprouts. Pour the remaining marinade over the vegetables and toss to coat.
- Arrange the marinated vegetables on a large sheet pan or baking dish in an even layer.
- Place the chicken thighs on top of the vegetables, skin side up.
- Roast in the preheated oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Optional: Broil for 2–3 minutes to crisp up the chicken skin.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use a meat thermometer to ensure chicken is fully cooked.
- Swap in your favorite winter vegetables like parsnips or turnips for variety.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 390
- Sugar: 6g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg
