Name: Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 3 pounds chicken pieces (bone-in, skin-on); 1.5 pounds baby potatoes (halved); 2 large red bell peppers (cut into chunks); 2 large green bell peppers (cut into chunks); 4 tablespoons extra virgin olive oil; 4 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 1 lemon (sliced)

Description

This Roasted Chicken and Vegetables delivers tender, juicy meat with crispy skin alongside sweet, caramelized potatoes and colorful peppers, all cooked together in a single pan for a simple yet satisfying weeknight dinner.

Ingredients

Scale

3 pounds chicken pieces (bone-in, skin-on)
1.5 pounds baby potatoes (halved)
2 large red bell peppers (cut into chunks)
2 large green bell peppers (cut into chunks)
4 tablespoons extra virgin olive oil
4 cloves garlic (minced)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
1 lemon (sliced)

Instructions

Preheat oven to 425°F and line a baking sheet.
Pat chicken dry, season with spices and oil, place on lemon slices.
Toss vegetables with remaining oil and spices, spread around chicken.
Roast for 45-55 minutes, rotating pan halfway through.
Check internal temperature (165°F), rest for 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 1

Keywords: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.