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Roast Chicken with Vegetables





Yields
Serves 2



Total Time
30 mins

Time: 30 minutes. Need a quick one-pan dinner for two? Roasting all the ingredients together guarantees a well-flavored meal and makes for easy cleanup.

Roast Chicken with Vegetables




Photo: Annabelle Breakey; Styling:Randy Mon
 2 tablespoons olive oil
 2 chicken thighs with bones and skin (about 6 oz. each)
 1/2 teaspoon kosher salt, divided
 1/2 teaspoon freshly ground black pepper, divided
 4 small red thin-skinned potatoes, cut into 3/4-in. wedges
 1 tablespoon fresh thyme leaves
 1 tablespoon finely shredded lemon zest
 6 ounces broccoli crowns, cut into florets with stems
Step 1
1

Preheat oven to 375°. Heat oil in a 12-in. ovenproof frying pan over medium-high heat. Generously sprinkle both sides of chicken with 1/4 tsp. each salt and pepper, then carefully lay meat skin side down in hot oil. Add potatoes to pan around chicken pieces. Cook, covered and shaking pan often, until chicken is golden brown and skin is crispy, about 7 minutes.

Step 2
2

Using tongs, turn chicken over and stir any browned potatoes. Sprinkle chicken and potatoes with thyme and lemon zest. Lay broccoli evenly over chicken and potatoes; sprinkle with remaining 1/4 tsp. each salt and pepper.

Step 3
3

Put uncovered pan in oven. Cook until potatoes are tender when pierced, stirring once, 15 to 20 minutes.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories594
% Daily Value *
Total Fat 35g45%

Saturated Fat 7.8g39%
Cholesterol 113mg38%
Sodium 439mg20%
Total Carbohydrate 41g15%

Dietary Fiber 6.8g25%
Protein 30g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.