Roasted Chicken and Vegetables |
|
 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
2 1/2 to 3 pound(s) bone-in chicken pieces (thighs, drumsticks, breasts, or wings) |
1/2 bunch(es) broccoli, cut into florets and stems peeled and sliced |
1/2 medium head(s) cauliflower, cut into florets |
2 tablespoon(s) olive oil |
4 clove(s) garlic, peeled and smashed |
4 sprig(s) fresh thyme and/or rosemary |
kosher salt and black pepper |
Directions:
1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, broccoli, and cauliflower with the oil, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Arrange the chicken and vegetables in a single layer and roast, tossing the vegetables once and basting the chicken occasionally with pan juices, until the chicken is cooked through and the vegetables are tender, 35 to 45 minutes.
|
|