Description
Herb-Roasted Chicken with Garlic Butter Veggies & Crispy Potatoes is a complete and flavorful one-pan meal. Tender, juicy chicken is seasoned with a blend of aromatic herbs, then roasted to golden perfection alongside buttery vegetables and crispy potatoes — ideal for a wholesome family dinner or hearty meal prep.
Ingredients
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2 bone-in, skin-on chicken thighs (or breasts)
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2 tbsp olive oil
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1 tsp dried rosemary
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1 tsp dried thyme
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1 tsp dried oregano
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3 cloves garlic, minced
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Salt and black pepper to taste
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1/2 lb baby potatoes, halved
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1 cup broccoli florets
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1 cup carrots, sliced
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1 tbsp unsalted butter (for veggies)
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Juice of 1/2 lemon (optional)
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Fresh parsley for garnish (optional)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper or foil.
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In a small bowl, combine olive oil, rosemary, thyme, oregano, garlic, salt, and pepper.
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Rub the herb mixture all over the chicken and place on one side of the prepared pan.
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Toss baby potatoes with a little olive oil, salt, and pepper. Spread them on the pan around the chicken.
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Roast for 25 minutes. Remove the pan, add broccoli and carrots tossed in melted butter and garlic.
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Return to oven and roast for another 15–20 minutes, until chicken is golden and reaches 165°F internally, and potatoes are crispy.
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Squeeze lemon juice over everything and garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes