Pan roasted chicken with vegetables and herbs –Today we’re diving into a delicious and vibrant recipe featuring one of our favorites: Chicken With Vegetables. This dish is not only colorful but also packed with flavor and nutrients, making it a perfect meal for family dining or entertaining friends. Let’s get started on creating a delightful culinary experience!
Chicken With Vegetables
This recipe features tender chicken roasted to perfection alongside a medley of fresh vegetables. It’s simple yet satisfying and can be made in just one pan!
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 cups of mixed vegetables (such as carrots, bell peppers, and zucchini)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, minced garlic, paprika, oregano, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Let them sit while preparing the vegetables.
- Chop the mixed vegetables into bite-sized pieces and toss them in the remaining marinade.
- In a large oven-safe skillet, arrange the marinated chicken thighs skin-side up, and surround them with the mixed vegetables.
- Place the skillet in the preheated oven and roast for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
This Chicken With Vegetables dish is sure to impress not only with its beautiful presentation but also with its incredible flavors. Serve it hot, and accompany it with steamed rice or your favorite grain for a complete meal. Enjoy the harmonious blend of juicy chicken and crisp vegetables in every bite!
