Roast-Style Herbed Chicken & Root Veggies
Ingredients
Chicken (fresh)
Potato
Carrot
Kale
Onion
Serving Sizes
-
1 chicken thigh or leg
½ potato, chopped
½ carrot, chopped
¼ onion, chopped
¼ cup kale, chopped
¼ tsp Italian seasoning
¼ tsp oregano
¼ tsp onion powder
Honey or maple glaze (optional)
Oil or butter for roasting
Salt and pepper to taste -
4 chicken thighs or legs
2 potatoes, chopped
2 carrots, chopped
1 onion, chopped
1 cup kale, chopped
1 tsp Italian seasoning
1 tsp oregano
1 tsp onion powder
Honey or maple glaze (optional)
Oil or butter for roasting
Salt and pepper to taste -
Cutting board
Knife
Baking sheet or roasting pan
Tongs or spoon
Instructions
Preheat oven to 375°F.
Cut vegetables into similar sized pieces so they roast evenly. In a large bowl, toss chicken, potatoes, carrots, onion with oil, herbs, onion powder, salt, and pepper until well coated.
Spread the mixture evenly on a baking sheet or roasting pan, arranging the chicken skin-side up.
Roast for 40–45 minutes, stirring or flipping vegetables halfway through to ensure even browning.In the last 10 minutes, add kale to the pan so it turns crisp and slightly golden without burning.
For a glaze, brush chicken lightly with honey or maple syrup near the end of roasting.
Check that chicken reaches 165°F internal temperature before serving.
Let rest a few minutes before plating — this helps keep juices tender and flavorful.Enjoy!!