Roasted Chicken and Vegetables

If your meal-mates love chicken drummies and thighs like mine do check out this crazy good one tray meal.

This dish is extra-special thanks to the chicken skin dripping down onto the veggies, perhaps canceling out their nutritional value. I take vitamins just in case. But if greasy veggies don't make you happy skip the olive oil on the vegetables, and/or increase the amount of vegetables to soak up the grease.

Adapted from Wishful Chef's Chicken Roasted on a Bed of Vegetables.

Preheat oven to 425.

In a large ceramic baking dish or roasting pan combine:
  • 1-1 1/2 cups each chopped into bite sized pieces: yellow onions, carrots, red or yellow potatoes, broccoli (cut florets large, they cook fast, and peel and chop stems)
  • 6 garlic cloves, peeled

Drizzle over vegetables:
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons each thyme and oregano

Give veggies a stir and set aside.

In a ramekin or small bowl combine and set aside:
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon each dried thyme and oregano

Use paper towels to pat dry the chicken then rub with one tablespoon olive oil and sprinkle with herb combo:
  • 2-2 1/2 pounds bone-in chicken thighs and drumsticks (with skin)

Evenly space chicken pieces on top of the vegetables.

Bake for one hour. Remove dish from oven and taste a vegetable or two. If they aren't ready, move the chicken pieces to a separate plate, cover loosely with foil and set aside.

Mix vegetables and roast another 5-10 minutes.

Remove dish from oven, return chicken pieces to pan and serve.