Roast Chicken with Vegetables

Roast Chicken with Vegetables
Photo by Annabelle Breakey


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