Time: 15 minsCook Time: 50 minsYield: 4 servingsCalories: ~580 per serving
Ingredients:
4 chicken thighs (bone-in, skin-on)
500g potatoes, chopped into chunks
2 carrots, sliced
1 cup mushrooms, sliced or halved
3 tbsp olive oil
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp parsley flakes
½ tsp paprika
Salt & pepper
Juice of ½ lemon (optional)
Chopped fresh parsley, for serving
Method:
Preheat oven to 200°C / 400°F.
Mix the marinade: Stir olive oil, garlic, thyme, rosemary, paprika, salt, and pepper in a bowl.
Marinate chicken: Coat thighs thoroughly with the herb oil.
Toss vegetables: Add potatoes, carrots, and mushrooms to the same bowl, mixing well.
Arrange on tray: Place chicken in the center of a baking dish. Surround with the vegetables.
Roast: Bake for 45–50 minutes, or until chicken is cooked through and veggies are tender.
Garnish & serve: Finish with lemon juice and chopped parsley, if desired.