The Recipes

Roasted Chicken Thigh and Vegetables

Serves: 1     Time: 30 minutes     Difficulty: Simple


- 1 chicken thigh

- 2 c. vegetables chopped into equal-sized pieces (I used carrots, cauliflower, Brussels sprouts, and onions)

- 1 garlic cloves in their jackets

- a few sprigs of thyme

- 1 tsp. crushed red pepper

- salt, pepper, olive oil

- 2 lemon slices


Preheat the oven to 350 degrees.

Heat a pan on the stove and add 1 T. of olive oil.

Season the chicken with salt, pepper, and crushed red pepper. Sear it for 2-3 minutes on each side.

Meanwhile, scatter the vegetables and garlic in a baking dish. Drizzle them with olive oil, season very lightly with salt and pepper, and lay the thyme sprigs and lemon slices on top.

Place the chicken on top of the vegetables and roast in the oven for 25 minutes.