Best chicken recipe:Herb-Roasted Chicken and Vegetables

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves, chopped
• 1 tablespoon fresh parsley, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 pound baby potatoes, halved
• 2 carrots, peeled and cut into chunks
• 1 red bell pepper, seeded and cut into chunks
• 1 yellow bell pepper, seeded and cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. 1. Preheat your oven to 425°F (220°C).
2. 2. In a small bowl, mix together the olive oil, thyme, rosemary, parsley, minced garlic, salt, and pepper to create a marinade.
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4. 3. Place the chicken thighs and drumsticks in a large bowl and pour the marinade over them. Toss to coat the chicken evenly.
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6. 4. In a separate bowl, toss the halved baby potatoes, carrot chunks, bell pepper chunks, and red onion chunks with a drizzle of olive oil, salt, and pepper.

1. 5. Arrange the marinated chicken pieces and seasoned vegetables in a single layer on a large baking sheet or roasting pan.
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3. 6. Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and cooked through, and the vegetables are tender and caramelized, stirring the vegetables halfway through cooking.
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5. 7. Once done, remove from the oven and let it rest for a few minutes before serving.
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7. 8. Serve the roasted chicken and vegetables hot, garnished with additional fresh herbs if desired.
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