Cooked - Roasted Chicken Thighs And Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Chicken Thighs And Vegetables

6.0

2 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Seasoning Salt

½ tsp Black Pepper

1 tsp Smoked Paprika

Juice of 1 lemon

6 Bone-in, Skin-on Chicken Thighs

1-2 tsp Roast Garlic and Herb Blend

1 Cup Low Sodium Chicken Broth

1 lb Potatoes (any variety) chopped into bite-sized pieces

1 lb Fresh Green Beans, washed and snipped

1 Large Yellow Onion, quartered

2-3 tbsp Salt, Pepper, Garlic Blend

1-2 tbsp Olive Oil

2 tbsp All Purpose Flour

Mix together the ingredients for the marinade and rub all over the chicken. Let it marinate for 30 minutes.
Preheat the oven to 425 degrees. A hot oven is key to achieving crispy chicken skin.
Add the potatoes, onions and green beans into the bottom of a 9x13 baking dish.
Drizzle with the olive oil and sprinkle on the seasoning. Mix well.
Sprinkle on the flour and mix again.
Place the chicken on top of the vegetables, skin side up and season with the Roast Garlic and Herb blend.
Pour the chicken in the pan around the chicken.
Bake for approximately 45 minutes or until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 29 weeks ago

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