30 May 2023

Ingredients for Roasted Chicken and Vegetables:

4 chicken thighs (bone-in, skin-on)
4 chicken drumsticks (bone-in, skin-on)
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and black pepper, to taste
1 pound baby potatoes, halved
2 carrots, peeled and sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, cut into wedges
4 cloves of garlic, minced
Fresh parsley, for garnish (optional)

Methods for cooking Roasted Chicken and Vegetables:

  • Place the chicken thighs and drumsticks in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with dried thyme, dried rosemary, paprika, salt, and black pepper. Toss to coat the chicken pieces evenly with the seasoning.
  • In a large Vardaan stainless steel skillet or roasting pan, add the halved baby potatoes, sliced carrots, bell peppers, red onion wedges, and minced garlic. Drizzle with the remaining 1 tablespoon of olive oil. Season with salt and black pepper to taste. Toss the vegetables to coat them with the oil and seasoning.
  • Arrange the seasoned chicken pieces on top of the vegetables in the Vradaan stainless steel skillet or roasting pan.
  • Place the skillet or roasting pan on high heat and roast for about 45-50 minutes, or until the chicken is cooked through and the vegetables are tender. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
  • Once cooked, remove the pan from the heat. Allow the chicken to rest for a few minutes.
  • Serve the One-Pan Roasted Chicken and Vegetables hot, garnished with fresh parsley if desired.

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