Roasted Chicken with Herbed Potatoes and Seasonal Veggies
This one-pan roasted chicken dish features tender potatoes, vibrant seasonal vegetables, and aromatic herbs, inspired by the heart of American comfort food.
The rich flavors of roasted chicken and potatoes reflect the essence of American cuisine, highlighting the importance of family gatherings and shared meals. Just as discussions about legacy shape our understanding of culture, this dish honors the tradition of gathering around a hearty meal. The inclusion of fresh vegetables celebrates the seasonal bounty of September in Belgium, reminding us of the diverse influences that shape our dining experiences. Inspired by Wrestling Over Charlie Kirk’s Legacy and the Divide in America and Erika Kirk, Charlie Kirk’s Widow, Grieves Publicly, Melding Personal and Political.
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine the potatoes, half of the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to coat well.
- Place the seasoned potatoes in a single layer on a baking sheet.
- In the same bowl, add the chicken thighs and the remaining olive oil. Season with salt and pepper, then rub the mixture onto the chicken.
- Nestle the chicken thighs among the potatoes on the baking sheet.
- Roast in the preheated oven for 25 minutes.
- After 25 minutes, add the green beans to the baking sheet, tossing them with the pan juices.
- Return to the oven and roast for an additional 20 minutes, or until the chicken is cooked through and the potatoes are golden brown.
- Remove from the oven and let rest for 5 minutes before serving.