Description
A heartwarming roasted chicken meal served with vibrant vegetables and creamy mashed potatoes.
Ingredients
Scale
- 1.5 lbs Chicken (Breasts or Thighs)
- 1/4 cup Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 2 cloves Garlic (minced)
- 2 Carrots (chopped)
- 1 cup Broccoli (chopped)
- 1 cup Bell Peppers (chopped)
- 1 cup Zucchini (chopped)
- 2 lbs Potatoes (Yukon Gold or Russets)
- Butter and Milk (for mashing)
Instructions
- Whisk together olive oil, salt, pepper, rosemary, thyme, and garlic in a mixing bowl. Immerse the chicken in the marinade for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- Chop your vegetables into similar-sized pieces and toss them with olive oil, salt, and pepper.
- Boil the peeled and cubed potatoes until fork-tender, then drain and mash with milk and butter.
- Arrange the marinated chicken in a roasting pan and place the vegetables around it. Roast for 35-40 minutes until the chicken reaches 165°F (75°C).
- Rest the chicken for 5 minutes before carving and serve with mashed potatoes and roasted vegetables.
Notes
Marinate chicken the night before for deeper flavor. Consider using an air fryer for a quicker version.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg