Herb Roasted Chicken & Vegetables with Farmhouse Infused Olive Oil

Juicy chicken thighs, caramelized onions, tender potatoes, and sweet carrots roast into one cozy pan of dinner comfort, with Farmhouse Infused Olive Oil Blend bringing basil, oregano, garlic, onion, black pepper, red pepper flake, and sea salt into every savory bite. It is the kind of easy, full-flavor supper that works beautifully for family dinner, Sunday dinner, or entertaining when you want something rustic and crowd-pleasing.

Garden Infuzions

Herb Roasted Chicken & Vegetables with Farmhouse Infused Olive Oil

Golden roasted chicken, tender potatoes, carrots, and onions all cook together with Farmhouse Infused Olive Oil Blend for a savory, farmhouse-style dinner that feels hearty and welcoming.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds bone-in skin-on chicken thighs
• 1 1/2 pounds baby Yukon Gold potatoes halved
• 3 medium carrots cut into 2-inch pieces
• 1 large yellow onion cut into wedges
• 3 tablespoons Farmhouse Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cloves garlic smashed
• 1 lemon cut into wedges
• 2 tablespoons chopped fresh parsley

Equipment

• 1 large rimmed baking sheet or roasting pan
• 1 Large mixing bowl for tossing the chicken and vegetables
• 1 Tongs for turning and serving
• 1 Instant-read thermometer for checking doneness

Method

 

Instructions

1. 1. Heat the oven to 425°F and set a large rimmed baking sheet or roasting pan in place.
2. 2. Pat the chicken thighs dry with paper towels and place them in a large bowl.
3. 3. Add the potatoes, carrots, onion wedges, Farmhouse Infused Olive Oil Blend, olive oil, salt, black pepper, thyme, rosemary, and garlic. Toss until everything is well coated.
4. 4. Arrange the vegetables in a single layer on the pan and nestle the chicken thighs on top, skin side up.
5. 5. Roast for 25 minutes, then gently stir the vegetables and spoon some of the pan juices over the chicken.
6. 6. Roast for 15 to 20 minutes more, until the chicken is deeply golden, the vegetables are tender, and the chicken reaches 165°F at the thickest part.
7. 7. Squeeze lemon over the pan, sprinkle with parsley, and serve hot with the roasted vegetables and pan juices.
8. 8. If you want extra color on the chicken skin, broil for 1 to 2 minutes at the end while watching closely.

Notes

For the best texture, keep the vegetables in a single layer and do not overcrowd the pan. The Farmhouse Infused Olive Oil Blend seasons the whole roast, so the dish tastes layered and savory without extra fuss. Leftover chicken slices well for lunch the next day.

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Recipe Tips

Cut the vegetables into similar-size pieces so they roast at the same pace. If the chicken skin is getting too dark before the vegetables are tender, loosely cover the pan with foil for the last part of baking.

Serving Suggestions

Serve this chicken and vegetable roast with warm crusty bread, a simple green salad, or a spoonful of pan juices over each plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or a skillet so the chicken stays juicy and the vegetables keep their texture.

Variations

Try baby potatoes, parsnips, zucchini, or halved Brussels sprouts depending on the season. You can also swap in chicken breasts, but watch the bake time so they stay moist.

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