Using chicken thighs with skin adds tremendous flavor to the roasted vegetables. This is an easy and delicious chicken and vegetable dish.
90 minutes, Serves 4-6
| 6 | Chicken thighs, bone-in |
| 3 | Carrots |
| 2 | Onions |
| 4 | Potatoes |
| handful | Fresh green beans, trimmed. |
| 2 tsp | Salt |
| 1 tsp | Pepper |
| 5 Tbsp | Olive oil |
| 1. Preheat the oven to 450. |
| 2. Line a baking sheet with heavy-duty foil. |
| 3. Cut all of the vegetables into bite-sized pieces. |
| 4. Leave a handful of green beans whole but trim ends. |
| 5. Toss vegetables in a bowl with 5 tbsp of oil, 2 tsp of salt, and 1 tsp of pepper. |
| 6. Ensure that all the vegetables are covered with oil, salt, and pepper. |
| 7. Spread the vegetables evenly over a foil-lined baking sheet. © FirstPageRecipes.com |
| 8. On each of the 6 chicken thighs, peel back the skin (leaving it attached), and season with 2 tsp of salt and 1 tsp of pepper, then replace the skin. |
| 9. Arrange the thighs on top of the vegetables. |
| 10. Bake for 40-60 minutes. |
| 11. Check the doneness of the chicken and vegetables to determine the exact cooking time. |
| 1. Use any vegetables that roast well: sweet potatoes, asparagus, mushrooms, etc. |
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