Roast Chicken with Vegetables

Roast Chicken with Vegetables
Photo by Annabelle Breakey


  • 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
  • 6 ounces broccoli crowns, cut into florets with stems
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely shredded lemon zest
  • 2 tablespoons olive oil
  • + 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...

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