Oven-Roasted Herb-Crusted Chicken with Vegetables

Ingredients

- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, quartered
- 2 tablespoons balsamic vinegar
- Fresh parsley, chopped, for garnish

Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) for optimal roasting.

2. Prepare the Herb Mixture: In a small bowl, mix together the olive oil, Dijon mustard, dried thyme, rosemary, garlic powder, onion powder, salt, and pepper until well combined.

3. Season the Chicken: Place the chicken thighs in a large bowl or baking dish. Rub the herb mixture all over the chicken, making sure to get under the skin for extra flavor. Let them marinate for 10 minutes.

4. Prepare the Vegetables: In a separate bowl, toss the baby potatoes, bell peppers, and red onion with the balsamic vinegar, a pinch of salt, and a little olive oil.

5. Arrange on Baking Sheet: Spread the seasoned vegetables onto a large baking sheet in a single layer. Nestle the chicken thighs among the vegetables.

6. Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven. Roast for 35-40 minutes, or until the chicken is golden-brown and cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.

7. Rest and Serve: Allow the chicken to rest for a few minutes after removing from the oven. Garnish with fresh parsley before serving.

Preparation & Cooking Times

Preparation Time:
PT15M
15 minutes

Cooking Time:
PT40M
40 minutes

Total Time

PT55M
55 minutes

Type of Dish

Dinner

Keywords

roasted chicken, herb crusted, oven dinner, chicken recipe, roasted vegetables, dinner ideas, easy dinner recipe, flavorful chicken, chicken thighs, family dinner

Recipe Yield

Serves 4 adults

Calories

Total Calories: 1320

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