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One Pan Herb Roasted Chicken

One Pan Herb Roasted Chicken

One Pan Herb Roasted Chicken is a comforting and wholesome dish that combines juicy chicken, earthy herbs, and tender vegetables, all roasted together for maximum flavor and minimal cleanup.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs Chicken Thighs (Bone-in, skin-on)
  • 1 lb Baby Potatoes
  • 3 large Carrots
  • 1 medium Red Onio
  • 1 head Garlic Bulbs
  • 3 sprigs Fresh Rosemary
  • 5 sprigs Fresh Thyme
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Lemo
  • Kosher Salt and Black Pepper to taste

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Wash and cut the potatoes, carrots, and onions into uniform sizes and place them on a large sheet pan.
  3. Drizzle the vegetables with half of the olive oil and season with salt and pepper, tossing to coat.
  4. Pat the chicken pieces dry with a paper towel and mix the remaining olive oil with chopped rosemary and thyme.
  5. Rub the herb mixture all over the chicken and arrange the chicken pieces on top of the vegetables.
  6. Tuck lemon slices and the garlic head among the chicken and vegetables.
  7. Roast in the preheated oven for approximately 35 to 45 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  8. Toss the vegetables halfway through cooking for even browning.
  9. Let the chicken rest for about five minutes before serving.

Notes

Use high-quality, organic chicken for the best flavor. Adjust vegetables based on availability. Ensure not to overcrowd the pan for optimal roasting.