Description
Looking for a cheap and easy dinner? I’ve got one here that is packed with comforting flavors and requires very little effort.
Ingredients
Units
Scale
For the chicken thighs:
- 4 chicken thighs
- Tiny bit of olive oil (to brush tops of chicken)
- 1/2 teaspoon of salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme (or basil, sage, rosemary)
- 1 tablespoon fresh chopped parsley, optional garnish
For the Veggies:
- 2 heaping cups of chopped carrots (2 large carrots)
- 2 large Yukon (yellow) potatoes, chopped
- 1 medium onion, chopped
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Trim the fat from the chicken thighs. I go for the big flaps of fat around the edges first, then go underneath to get as much fat as possible trimmed. I have a great tutorial about how to trim the fat from chicken thighs you should check out if you need help.
- Season the bottom of the chicken thighs first. Then turn over and brush a small amount of olive oil on top of the chicken thighs then season with salt, pepper and dried thyme. You could also use dried basil, rosemary, sage or herbs de provence. Set chicken aside while you chop the veggies.
- Peel the carrots. Cut in half, then cut each half in half again lengthwise. See video. Slice carrots at an angle. For sizing you want between ¼ inch and ½ inch. Carrots take the longest too cook so you don’t want these too thick. Add to a large bowl.
- Cut the potatoes in half lengthwise, then cut in half again. Cut potatoes into uniform sized cubes. Add to the bowl.
- Cut the onion in half, then into chunks. I broke apart some of the larger chunks as I added the onion to the bowl.
- Season veggies with olive oil, salt and pepper. Toss with your hands to coat.
- Transfer veggies to a 9x13 baking dish and spread out evenly. Place chicken thighs on top of veggies.
- Bake in a preheated oven at 425 degrees for one hour. Ovens are different – mine runs hot. Yours may take a little more or less time. Internal temperature of chicken should be 165 degrees before consuming. Fork the carrots to make sure they are tender.
- While the chicken is cooking, chop the fresh parsley garnish if you are using.
- Let the chicken sit for 5 minutes before serving.
