Herb-Roasted Chicken Thighs with Roasted Vegetables
20min
45min
4
550
Chef's Note
For those with sensory processing concerns, this recipe allows for easy customization. You can separate the components before serving, allowing each person to choose their preferred vegetables. The chicken can be shredded for those who prefer a different texture, and the vegetables can be roasted to your preferred level of softness.
Tags
Ingredients
2 lb bone-in, skin-on chicken thighs
1 lb red potatoes
3 medium carrots
2 cups broccoli florets
1 medium red bell pepper
4 cloves garlic cloves
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 medium lemon
4 cups mixed salad greens
1 cup cherry tomatoes
1 medium cucumber
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Pat 2 lb chicken thighs dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- 3
In a small bowl, mix together 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp dried oregano, and 1 tsp paprika.
- 4
Rub the herb mixture all over the chicken thighs, making sure to get some under the skin.
- 5
Cut 1 lb red potatoes into 1-inch chunks. Peel and cut 3 medium carrots into 1-inch pieces. Cut 1 medium red bell pepper into 1-inch pieces. Mince 4 garlic cloves.
- 6
On a large baking sheet, toss the potatoes, carrots, and bell pepper with 1 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
- 7
Arrange the chicken thighs on top of the vegetables, skin side up.
- 8
Roast in the preheated oven for 25 minutes.
- 9
Add 2 cups broccoli florets to the pan, tossing them lightly with the other vegetables.
- 10
Return to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- 11
While the chicken and vegetables are roasting, prepare the side salad. Wash and dry 4 cups mixed salad greens.
- 12
Halve 1 cup cherry tomatoes and dice 1 medium cucumber.
- 13
In a small bowl, whisk together 2 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 1 tsp honey, and 1 tsp Dijon mustard to make the dressing. Season with a pinch of salt and pepper.
- 14
Cut 1 medium lemon into wedges.
- 15
Once the chicken and vegetables are done, let them rest for 5 minutes.
- 16
Toss the salad greens, tomatoes, and cucumber with the dressing just before serving.
- 17
Serve the chicken thighs and roasted vegetables with lemon wedges for squeezing and the fresh salad on the side.
Nutrition Information (per serving)
550
38g
35g
28g
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