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

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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