Pan-Roasted Chicken and Vegetables

Today is Merdeka Day #63 😘💓

This one-dish roast chicken with vegetables is very easy to cook. Pre-marinated the chicken thighs with some seasoning first and keep in the fridge. The rosemary and paprika give it a rich flavor, and the meat juices cook the veggies to perfection. It’s tasty and easy!😘

👆Potato wedges baked with some spices and cheddar cheese.

👆Baked sweet corn with salt and buyyer.

Pan-Roasted Chicken and Vegetables

Ingredients

5 bone-in chicken thighs

1 tbsp olive oil

1-1/4 tsps salt, divided

1 tsp dried rosemary

1 tsp black pepper

1 tsp paprika

1 tsp mix herbs

1tsp red pepper flakes

2 carrots, sliced

1 box of Button mushrooms, sliced

1 large onion, sliced

4 garlic cloves, minced

1 tbsp olive oil/vege oil

1 tsp salt

1tsp black pepper

Directions:

1. Preheat oven to 425°. In a large bowl, combine carrots, onion, mushrooms, oil, garlic, salt and black pepper; toss to coat. Transfer to a  baking pan coated with oil. Keep in the fridge.

2. In a small bowl, mix paprika,  mix herbs and salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Then sprinkle red pepper flakes on chicken thighs. Roast until the chicken thighs and vegetables are just tender, 35-40 minutes.

3. Remove chicken to a serving platter; keep warm.  Stir vegetables to combine; serve with chicken.

Happy Baking!