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.
