Chicken and Veggie Roast
A hearty and flavorful roast dish made with chicken and vegetables, perfect for a weeknight dinner. The lean cut of chicken is slow-cooked with roasted vegetables to create a satisfying and healthy meal.
Ingredients
- ●1.5 pounds 1.5 pounds boneless, skinless chicken breast or thighs
- ●2 medium 2 medium carrots
- ●2 medium 2 medium potatoes
- ●1 large 1 large onion
- ●2 cloves 2 cloves garlic
- ●2 tablespoons 2 tablespoons olive oil
- ●1 teaspoon 1 teaspoon dried thyme
- ●1 teaspoon 1 teaspoon salt
- ●1/2 teaspoon 1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and chop the carrots and potatoes into bite-sized pieces.
- 3
Mince the garlic and chop the onion.
- 4
Season the chicken with salt, pepper, and thyme.
- 5
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until browned on both sides, about 5 minutes per side.
- 6
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through.
- 7
Add the chopped carrots and potatoes to the skillet and continue roasting for another 20-25 minutes, or until the vegetables are tender.
- 8
Remove the skillet from the oven and let it cool slightly.
- 9
Serve the chicken and roasted vegetables hot, garnished with fresh herbs if desired.