Ingredients
Scale
- 2 lbs of bone-in chicken thighs or breasts
- 1 lb of baby potatoes, halved
- 1 cup of asparagus, trimmed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large carrot, sliced
- 4 cloves of garlic, minced
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and prepare the ingredients.
- Mix olive oil, garlic, lemon juice, thyme, rosemary, salt, and pepper in a bowl, then marinate the chicken for 10 minutes.
- On a sheet pan, arrange the halved potatoes, asparagus, bell peppers, and carrots in a single layer.
- Place the marinated chicken on top of the vegetables, leaving space between pieces.
- Roast in the oven for 35-45 minutes until the chicken reaches 165°F (75°C) and vegetables are tender.
- Let the chicken rest for 5 minutes before serving directly from the pan.
Notes
- This dish can be customized with your favorite seasonal vegetables.
- For extra flavor, consider adding fresh herbs or lemon slices on top of the chicken before roasting.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Paleo