Oven Roasted Chicken and Veggies

I have an aluminum roaster pan that I do not use often. So I thought I try to throw together some roasted chicken thighs and veggies.

I started by preheating the oven to 400. Then I seasoned the bone in thighs with salt, pepper, adobo, poultry seasoning and some Nashville heat seasoning. I had a variety of veggies as well as sweet potatoes that I used.  I cubed sweet potatoes and onions, keeping them in chunky pieces. I tossed the sweet potatoes with EVOO, salt, pepper and sage. I then smashed a few cloves of garlic (and broke my cutting board). I placed all in my roasting pan with the chicken on top. Cover the pan with the lid and then placed them in the oven for about 25-30 minutes.

While this was in the oven, I chopped some zucchini, again keeping them chunky. Tossed them in EVOO, salt, pepper and Italian seasoning. And set them aside. I then prepped some asparagus by cutting off the ends, tossing them in EVOO, salt, pepper and lemon juice. When my timer went off I add the zucchini to the pan, reposition the chicken on top, covered and popped it back in the oven for another 10 minutes. Once that timer when off, I add the asparagus and finished roasting for another 10-15 minutes.

Everything turned out so delicious. We did a quick flash air fry of the chicken because the skin didn’t get as crispy as I hoped. But flavor wise it was perfect! I think I will do this again, with different veggies. If you have a favorite roasting recipe I should try- comment below!

Live to eat,

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