Roasted Chicken and Vegetables

roasted-chicken-vegetables-0
Photo by Gail Albert Halaban
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 492 calories
    • Fat 26 g
    • Sat Fat 6 g
    • Cholesterol 151 mg
    • Sodium 663 mg
    • Protein 51 g
    • Carbohydrate 12 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 87 mg

Ingredients

  1. Check 2 1/2 to 3pounds bone-in chicken pieces (thighs, drumsticks, breasts, or wings)
  2. Check 1/2 bunch broccoli, cut into florets and stems peeled and sliced
  3. Check 1/2 medium head cauliflower, cut into florets
  4. Check 2tablespoons olive oil
  5. Check 4 cloves garlic, peeled and smashed
  6. Check 4 sprigs fresh thyme and/or rosemary
  7. Check 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 ¼ 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.