Roast Chicken with Vegetables

Roast Chicken with Vegetables
Photo by Annabelle Breakey

Ingredients

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

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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