Chicken Thighs Bake with Root Vegetables
I loved the way that you can quickly layer some root vegetables, herbs, and chicken, and plate this up to serve to anyone. Feel free to substitute any of the root vegetables of quicker cooking green veggies and herbs. It’s a great weeknight meal if you have an hour to allow it to bake due to the minimal prep-time needed.
Ingredients: (note: serving size can be adjusted very easily)
4 chicken thighs, bone in, skin-on, extra fat trimmed
1 large potato, thinly sliced
1-3 carrots, thinly sliced
1 onion, sliced
3-4 garlic cloves, crushed and roughly chopped
Salt and Pepper
1 tablespoon olive oil
1/2 cup frozen peas
Fresh Herb Sprigs (thyme, tarragon, or rosemary – optional)
(For Dijon Vinaigrette)
– 2 teaspsoons Dijon mustard
– 2 tablespoons olive oil
– 1 teaspoon Italian seasoning (thmye, or tarragon)
– salt and pepper
(Note that depending on your amount of thighs and thickness of your vegetables, the baking time can be around 1 hour.) Preheat oven to 375 degrees.
In a baking dish (size depending on number of chicken thighs), layer your thinly sliced root vegetables, onions, garlic; adding olive oil, salt and pepper between each layer.
Bake uncovered for 50 minutes, or until the thighs are well browned and cooked through.
Around 40-45 minutes, move chicken over and add frozen peas.
When chicken is done and peas are just warmed through, remove from oven. Allow to rest for 10 minutes before serving.
(note: If the chicken is cooked, but the root vegetables need more time, just remove the chicken and peas, and put the vegetables back in, covered, until cooked through.)
Original Recipe: Herb Roasted Chicken Thighs with Potatoes