Tender roasted chicken seasoned with fragrant Herbs de Provence Salt, paired with colorful roasted vegetables—a simple, flavorful meal perfect for beginners.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 tablespoon Herbs de Provence Salt
1 teaspoon black pepper
1 pound baby potatoes, halved
2 large carrots, peeled and cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 small red onion, cut into wedges
3 garlic cloves, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped (optional)
Steps
Preheat oven to 425°F.
In a large bowl, toss baby potatoes, carrots, bell pepper, onion, and garlic with 1 tablespoon olive oil and half the Herbs de Provence Salt.
Spread the vegetables evenly on a baking sheet.
Pat the chicken thighs dry. Rub them with remaining olive oil, Herbs de Provence Salt, and black pepper.
Place the chicken thighs on top of the vegetables on the baking sheet.
Roast for 35-40 minutes, until chicken skin is crispy and internal temperature reaches 165°F, and vegetables are tender.
Remove from oven and drizzle lemon juice over the chicken and vegetables.
Sprinkle with fresh parsley before serving, if desired.
