Savory Garlic Herb Chicken Thighs with Roasted Vegetables

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup green beans, trimmed
• 1 lemon, sliced

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Chicken: In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, paprika, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are well-coated.
3. Prepare the Vegetables: In a large mixing bowl, toss the halved baby potatoes, sliced carrots, and trimmed green beans with a drizzle of olive oil, salt, and pepper until evenly coated.
4. Arrange on a Baking Sheet: On a large baking sheet, place the chicken thighs skin-side up in the center. Arrange the seasoned vegetables around the chicken. Add lemon slices on top of the chicken and around the vegetables for added flavor.
5. Roast: Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the skin is crispy. The vegetables should be tender and caramelized.
6. Serve: Remove from the oven and let rest for 5 minutes. Serve the chicken thighs alongside the roasted vegetables, garnished with any remaining fresh herbs or lemon slices if desired.

Enjoy!

This savory garlic herb chicken thighs with roasted vegetables is a perfect one-pan meal that delivers comforting flavors and a delightful crunch. Perfect for a family dinner or a cozy night in!