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Herb-Crusted Chicken with Roasted Vegetables

Prep 15 minutes | Cook 30 minutes | Intermediate | Serves 2 | Contemporary American

This dish marries tender chicken thighs with a fragrant herb crust, delivering both comfort and sophistication on a plate. Paired with vibrant roasted vegetables, it's a colorful celebration of flavors that transforms any ordinary evening into a memorable dining experience.

What you have

• 2 chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt
• Pepper

Method

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a small bowl, mix the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Rub this herb mixture all over the chicken thighs.
3. Step 3: Chop the bell pepper and zucchini into bite-sized pieces and toss them in a bowl with cherry tomatoes, balsamic vinegar, salt, and pepper.
4. Step 4: Spread the vegetables on a baking sheet and place the chicken thighs on top. Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
5. Step 5: Remove from the oven, let rest for a few minutes, then garnish with freshly chopped parsley before serving.

Serving suggestion

Garlic mashed potatoes

A crisp Chardonnay or a light-bodied Pinot Noir