Description
A simple one-pan meal with juicy chicken thighs and colorful roasted vegetables, all seasoned with fresh herbs and garlic for a flavorful, fuss-free dinner.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss sweet potato, bell peppers, and red onion with 2 tablespoons olive oil, half the garlic, half the herbs, salt, and pepper.
- Arrange vegetables on a large baking sheet in a single layer. Place chicken thighs on top, skin-side up.
- Drizzle chicken with remaining olive oil, and rub with remaining garlic, herbs, salt, and pepper. Top with lemon slices.
- Roast for 30-35 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender and caramelized. Serve hot.
Notes
You can customize the seasonings to taste.