About an hour
Sundried Tomato Chicken & Veggie Roasted
One Pan Wonder
8 bone in, skin on, chicken thighs
4 carrots, cut into sticks
2 parsnips, chopped into rounds
1 onion, cubed
1 c cabbage, shredded
½ c cherry tomatoes, halved
2 potatoes, cubed
1 large leek, sliced
½ lb mushrooms, quartered
1 tsp salt
10 cracks fresh black pepper
1 tsp garlic granules
Drizzle of olive oil
¾ c sundried tomato pesto, reserve 4 tsp
Fresh grated Parmesan, to garnish
Step by Step Instructions
Set oven to 375°and line a baking sheet with parchment.
Place all vegetables into a large bowl along with the salt, pepper, olive oil, garlic granules, and sundried tomato pesto (don’t forget to reserve 4 tsp of pesto to top the chicken). Toss well to coat evenly then pour the veggies onto the baking sheet and use a spatula to spread them evenly over the pan.
Place the chicken thighs into the same bowl, drizzle with olive oil and sprinkle with salt and pepper, then toss until evenly coated. Nest the chicken thighs on top of the veggies and spread about ½ tsp of tomato pesto on the top of each thigh. Pop the pan into the oven for about 45 minutes until the veggies are tender and the chicken is crispy and has reached an internal temperature of 165°.
When everything is done share the veggies over 4 plates, top each plate with 2 chicken thighs, and sprinkle with fresh grated parmesan – now sit down and enjoy the delicious, savory flavors of this easy dinner!
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