We know Thanksgiving is this week and most of us been prepping for it. After prepping, long lines in grocery stores, traffic and relatives coming in. You don’t feel like cooking. But we still got to eat. Unless you decide to not eat until Thanksgiving, which I don’t recommend! So try this easy flavorful oven roast. Thank me later. 😉
Roasted Chicken and Veggies
Ingredients
- 4 chicken thigh
- 4 chicken drums
- 5 red potatoes, quartered
- 1 zucchini, sliced and halved
- 1 onion, sliced
- 1 bag baby carrots
- 1 carton of sliced baby bella mushroom
- 5 cloves garlic, smashed
- 2 sprigs rosemary
- 4 sprigs thyme
- 4tbsp balsamic vinegar
- salt and pepper
Instructions
- Preheat your oven to 425 degrees.
- Grease your dish and place veggies in. Season with salt and pepper, also add your balsamic and herbs.
- Give everything a good mix. Season your chicken with salt and pepper and place on top of veggies.
- Roast for 1 hour or until chicken is cooked through and veggies are tender. Pop under broiler to brown and crisp up skin. Serve over a bed of rice and be sure to pour the juices over everything!