This recipe for Herb Chicken with roasted vegetables is the perfect winter night dinner.

It is hearty and you can throw just about any vegetables you have on hand in it.

I used all the veggies minus zucchini, my store was out that day, but next time I make this I will for sure add it.

 You can even dice up some potatoes and through those in too!

You will have to marinate the chicken in a garlic/basil/mint/thyme  mixture, you can do it in a little as 30 minutes or you can marinate it all night long. 

I chose the latter and I highly recommend going that route, the chicken had an insane amount of flavor from all the herbs!

After the chicken has marinated, the vegetables are chopped, toss them all in and pour a little oil over top of them.

Once the chicken reaches 165 F, then pull it out and at this point it will be juicy, flavorful, and all the veggies will have roasted.

The tomatoes are my absolute favorite, i sprinkle a little salt on them, and Oh! *died and gone to heaven*. 

I served mine with baked potatoes and a side salad.

Herb chicken with roasted vegetables

2014-12-09 10:18:54

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Ingredients

1. 2 garlic cloves
2. 1 cup fresh basil
3. 1 cup fresh mint
4. 8 fresh lemon thyme sprigs
5. ¼ cup evoo
6. 4 whole chicken legs (drumsticks & thighs) or 1 package boneless, skinless breasts
7. 1 small eggplant, chopped
8. 12 baby plum tomatoes
9. 2 red bell peppers, seeded and chopped
10. 2 zucchini, sliced
11. Juice of 1 lemon
12. Salt and pepper

Instructions

1. Put the garlic, two thirds of the basil and mint, and the leaves from 4 lemon thyme sprigs into a food processor and mix.
2. Gradually add half the oil until the mixture forms a thick paste.
3. Rub the paste over the chicken, then put into a bowl.
4. Cover, then chill and let marinate for at least 30 minutes.
5. Preheat the oven to 400 F.
6. Put the eggplant, plum tomatoes, red bell pepper, and zucchini in a large roasting pan with the remaining oil and season with salt and pepper. Toss to coat.
7. Add the chicken and roast for 30-40 minutes, until the vegetables are tender and the chicken is cooked through.
8. Squeeze the lemon juice over the chicken and stir in the remaining herbs.
9. Serve immediately.

By Cooking with Crystal

Adapted from Keep calm and slow cook

Adapted from Keep calm and slow cook

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