Name: Shortcut Roast Chicken & Vegetables
Ingredients: 1 pound yellow or red potatoes (large dice); 3 large carrots (½-inch rounds); 1 medium yellow onion (large dice); 1 large Granny Smith or Honeycrisp apple (large dice); 4 tablespoons olive oil (divided); ½ salt (divided); Freshly ground pepper; boneless chicken thighs (about 1½ pounds); 3 tablespoons minced fresh herbs (any combination rosemary, thyme, sage, oregano, parsley); ¼ cup salted butter (melted)

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How this works

Shortcut Roast Chicken & Vegetables

Course: Dinner

Keyword: chicken, vegetables

Servings:

Calories: 572kcal

Author: Genevieve Doll

Ingredients

1 pound yellow or red potatoes large dice
3 large carrots ½-inch rounds
1 medium yellow onion large dice
1 large Granny Smith or Honeycrisp apple large dice
4 tablespoons olive oil divided
½ salt divided
Freshly ground pepper
boneless chicken thighs (about 1½ pounds)
3 tablespoons minced fresh herbs (any combination rosemary, thyme, sage, oregano, parsley)
¼ cup salted butter melted

Instructions

Preheat oven to 425°. Place potatoes, carrots, onion and apple on a large rimmed sheet pan. Toss with 2 Tbsp olive oil, ½ tsp salt and pepper. Nestle chicken thighs in vegetables, and sprinkle chicken with remaining 1 tsp salt. Drizzle with remaining 2 Tbsp olive oil.
Roast 25 minutes, until vegetables are easily pierced with a fork.
Whisk herbs into melted butter, and drizzle over chicken and vegetables.

Nutrition

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