One-pan herb-roasted chicken with vegetables
Make it look like you spent hours in the kitchen with this mouth-watering herb-roasted chicken.
I kid you not, this dish will take no more than 10 minutes to prepare – from tearing open the chicken package to sliding the tray into the oven. Somewhere about the halfway mark, a nice aroma will begin to waft from your oven, which tells you it’s a good time to baste the chicken. But you can also just slide in the tray and forget about it for 90 minutes and you’ll have a ready-to-go meal.
If you like more veggies, you can add thick zucchini wedges and raw cauliflower florets to the pan about 30 minutes before it’s finished. This is a keeper, you’ll see.
- 4 chicken thighs
- 4-6 chicken drumsticks
- 8-10 mini bell peppers
- 1 tablespoon dried dill
- 1 tablespoon dried chives
- 1 teaspoon thyme leaves
- Olive oil spray
- Salt and pepper, to taste
Preheat oven to 350° F. Cover large rimmed baking sheet with parchment paper.
Lay chicken pieces and peppers on parchment, and spray with olive oil.
Sprinkle with salt, pepper and herbs and bake for an hour and a half, or until crisp and golden. About halfway through, you can collect some of the pan juices and baste the chicken and peppers – but no worries if you skip this step, it’ll still be delicious!
Related Topics: Meat and Poultry