Roast Chicken with Vegetables

Roast Chicken with Vegetables
Photo by Annabelle Breakey

Ingredients

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

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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