Time: ~1 hour
Complexity: Very easy
Ingredients
- 4 chicken thighs (any will do, I try for bone in and skin on for crispiness)
- 1 potato, diced one inch (yukon gold, any baking kind)
- 2-3 celery stalks, chopped one inch pieces
- 2-3 carrots, chopped one inch
- 1 onion, diced one inch chunks
- 4 cloves of garlic, peeled and whole
- 1 lemon, sliced 1/4″
Spices, etc:
- Salt tt
- Pepper tt
- Garlic Powder tt
- 1/2 teaspoon oregano
- Olive oil
Directions
- Preheat oven to 400°
- Add all vegetables to a large bowl. Coat with 2-3 tablespoons of olive oil and season with salt and pepper
- Transfer vegetables to baking pan
- Add chicken to same bowl, coat with 1-2 tbsp of olive oil. Season with salt, pepper, garlic powder, and oregano. Toss to coat thoroughly.
- Transfer chicken to pan and bake 40m-1h until chicken is cooked through and skin is crispy as you like.
Notes
This is a great way to clear out a fridge, and I add any roastable vegetable that will work. I really like roasting large cherry tomatoes in the mix, which adds a bit of wetness but…I like that. I also add a little rosemary to the chicken because I also like that.