Cozy Chicken and Root Vegetable Bake
This hearty chicken and root vegetable bake features tender chicken thighs, earthy mushrooms, vibrant carrots, and fluffy potatoes, all infused with aromatic herbs. Baked together in one pan, the flavors meld beautifully, creating a comforting meal that's perfect for family dinners or weeknight gatherings. Savor the warmth and satisfaction of this wholesome dish!
ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 8 oz sliced mushrooms
- 3 large carrots, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ¼ cup olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and pepper. Mix well.
- 3.
Add the chicken thighs to the bowl, coating them thoroughly in the herb mixture.
- 4.
In a separate bowl, toss the halved baby potatoes, sliced mushrooms, and carrots with the remaining herb mixture.
- 5.
Spread the vegetables evenly in a large baking dish and place the chicken thighs on top.
- 6.
Bake uncovered for 45-50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- 7.
Garnish with fresh parsley before serving and enjoy your cozy meal!