Ingredients
The following ingredients have 4 Servings
- 6-8 chicken thighs (bone-in, skin-on)
- 1/4 tsp Salt; +/- to taste
- 1/4 tsp Pepper; +/- to taste
- 1/4 tsp Granulated Garlic; +/- to taste
- 1/4 tsp Paprika; +/- to taste
- 3/4 lb green beans; trimmed and cut
- 4 large red potatoes; chopped/cubed (~1.5 lbs)
- 8 oz mushrooms; sliced
- 3-4 carrots; chopped (8 oz)
- 1/2 medium onion; sliced
- 2 tbsp extra virgin olive oil
- 1 tsp salt +/- to taste
- 1/2 tsp pepper +/- to taste
- 1 tsp granulated garlic
- 1/2 tsp thyme
- 1/2 tsp parsley
Instruction
- Preheat oven to 375°F.
- Pull back the skin and sprinkle with salt, pepper, garlic, and paprika. Replace skin and sprinkle both sides with the same seasonings.
- Add 1 tbsp oil to a skillet over medium-high heat, once hot, sear both sides of the chicken, about 2 minutes.
- Place the chicken in a large pan, reserving the cooking oil.
- Prep the vegetables and toss them with the revered cooking oil and the remaining tablespoon of olive oil.
- Add the garlic, salt, pepper, thyme, and parsley, toss well.
- Place the vegetables in the pan around the chicken.
- Cover with foil.
- Bake for 45 minutes.
- After 45 minutes, check for doneness.
- If not done, resume cooking uncovered, until the chicken's internal temperature is 145°F; remove from oven and allow to rest. (While resting it will get to the correct 160°F)
- Serve and Enjoy.
