A delightful twist on a classic roasted chicken and potatoes dish, enhanced with aromatic herbs and vibrant vegetables.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
In a large mixing bowl, combine the potato chunks, carrot slices, and zucchini pieces.
Cut the vegetables into similar-sized pieces for even roasting.
Drizzle the vegetables with half of the olive oil, and season with half of the parsley, salt, and pepper. Toss to coat evenly.
Use your hands to mix for better coating.
Spread the seasoned vegetables in a single layer on a roasting pan.
Avoid overcrowding the pan to allow proper roasting.
In the same bowl, coat the chicken thighs with the remaining olive oil, parsley, salt, and pepper.
Ensure the chicken is well-coated for maximum flavor.
Arrange the chicken thighs on top of the vegetables, skin side up.
Placing the chicken on top allows the juices to flavor the vegetables.
Roast in the preheated oven for 30 minutes.
Check halfway through to ensure even cooking.
Flip the chicken thighs and stir the vegetables for even cooking. Roast for an additional 20 minutes.
Flipping ensures the chicken cooks evenly and the vegetables caramelize.
Serve the roasted chicken and vegetables hot, garnished with additional parsley if desired.
Serve with a side of crusty bread or a fresh salad for a complete meal.
Continue in our app for the best experience
