Description
A comforting and versatile roasted chicken paired with creamy mashed potatoes and vibrant roasted vegetables, perfect for family dinners or entertaining.
Ingredients
Scale
- 4 chicken thighs or breasts
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 2 cups assorted vegetables (carrots, broccoli, bell peppers, zucchini)
- 2 large Yukon gold or russet potatoes
- 1/4 cup milk
- 2 tablespoons butter
Instructions
- Whisk together olive oil, salt, pepper, rosemary, thyme, and garlic in a bowl. Immerse chicken in marinade for at least 30 minutes.
- Preheat the oven to 425°F (220°C).
- Chop the vegetables into even pieces and toss with olive oil, salt, and pepper.
- Peel and cube potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with milk and butter.
- Arrange marinated chicken in a roasting pan and surround with vegetables. Roast for 35-40 minutes, until chicken reaches 165°F (75°C).
- Remove from oven and let rest for 5 minutes before slicing.
- Serve chicken with mashed potatoes and roasted vegetables.
Notes
Marinate chicken the night before for deeper flavor. Customize veggies based on preference or seasonal offerings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg