Roast Chicken with Vegetables

Roast Chicken with Vegetables
Photo by Annabelle Breakey

Ingredients

  • 4 small red thin-skinned potatoes, cut into 3/4-in. wedges
  • 1 tablespoon fresh thyme leaves
  • 2 chicken thighs with bones and skin (about 6 oz. each)
  • 6 ounces broccoli crowns, cut into florets with stems
  • 1 tablespoon finely shredded lemon zest
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt, divided
  • + 1 more ingredients
    • ½ teaspoon freshly ground black pepper, divided

1. Preheat oven to 375°. Heat oil in a 12-in. ovenproof frying pan over medium-high heat. Generously sprinkle both sides of chicken with 1/4 tsp. each salt and pepper, then carefully lay meat skin side down in hot oil. Add potatoes to pan around chicken pieces. Cook, covered and shaking pan of...

View full recipe at My Recipes

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