Description
A simple yet satisfying dish featuring succulent chicken thighs roasted with mixed vegetables and aromatic garlic.
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini)
- 1 head of garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (e.g., thyme, rosemary)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine chicken thighs and mixed vegetables in a large bowl.
- Drizzle with olive oil and season with salt, black pepper, and dried herbs.
- Peel the garlic cloves and add them to the bowl.
- Toss everything together until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the oven for 35-40 minutes, or until chicken is cooked through and vegetables are tender.
- Serve hot.
Notes
For extra crispy chicken skin, broil for the last few minutes. Leftovers can be stored in an airtight container for 3-4 days.
