Roast Chicken with Vegetables

Roast Chicken with Vegetables
Photo by Annabelle Breakey


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