Garlic Herb Roasted Chicken with Vegetables

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 lb (450g) baby potatoes, halved
• 2 large carrots, peeled and sliced
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Chicken: Pat the chicken thighs dry with paper towels. Place them in a large bowl.
3. Season Chicken: Drizzle olive oil over the chicken thighs. Add minced garlic, dried thyme, dried rosemary, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated with the seasoning.
4. Prepare Vegetables: In a separate bowl, combine the halved baby potatoes, sliced carrots, sliced red bell pepper, and sliced yellow bell pepper. Drizzle with olive oil and season with salt and black pepper. Toss to coat.
5. Assemble in Pan: Arrange the seasoned chicken thighs and vegetables in a single layer on a large baking sheet or roasting pan.
6. Roast: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through cooking.
7. Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley, if desired, before serving.
8. Enjoy: Serve the garlic herb roasted chicken with vegetables hot, and enjoy a delicious and wholesome dinner!