With grocery prices rising, we’re all feeling the squeeze at the store. One of the ways I like to keep our grocery bill down is by shopping the weekly ads and building meals around what’s on sale.
This recipe was inspired by this week’s ad — chicken thighs, baby potatoes, and sweet potatoes were all marked down. I added a few extra roasting vegetables, and just like that, we had a balanced, healthy family meal.
I encourage you to get creative with your vegetables. One of my favorite roasting vegetables is parsnips — I sometimes think they’re the forgotten vegetable! If you’ve never had one, they look like a larger white carrot. The flavor is similar to a carrot, but slightly nuttier and sweeter when roasted.
Ingredients
- 10 Chicken Thighs (1 family pack at the store)
- 3lbs of baby potatoes, cut in half
- 1 large sweet potatoes, 2 inch cubes
- 2 lbs of brussel sprouts, trimmed and cut in half
- 2 large shallots, cut in chunks
- 4 cloves of garlic, large cuts
- 1-2 tablespoons of Olive Oil + 1 little for Chicken
- 1 tablespoon of oregano + sprinkle for each chicken
- 1 tablespoon of Rosemary + sprinkle for each chicken
- 1 teaspoon of Thyme
- 3 fresh sprigs of Thyme
- Salt and pepper to taste
- Optional: Parsnips, Carrots, or other roasting vegetables
- Preheat oven to 420°F.
- Line a large roasting pan with foil. Add all vegetables to the pan.
- Drizzle with olive oil and toss to coat evenly.
- Add oregano, rosemary, thyme, salt, and pepper to the vegetables and mix well.
- Place the chicken thighs on top of the vegetables. Pat the chicken dry with a paper towel.
- Lightly rub olive oil onto the chicken skin.
- Season the chicken with an extra sprinkle of the herbs, plus salt and pepper.
- Roast for 40 minutes, or until internal temperature reaches 165°F.
- Increase oven temperature to 450°F and cook an additional 15–20 minutes, until the skin crisps and internal temperature reaches around 180–185°F (for extra tender dark meat).
- Let rest for 5 minutes before serving.
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