Roast Chicken with Vegetables
Juicy roasted chicken thighs with tomatoes, olives, and onions, topped with melted cheese and fresh parsley. A simple one-pan dinner that's full of flavor.
- Total time
- 55 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 6 whole chicken thighs
- 2 cups cherry tomatoes
- 1 cup pitted olives
- 1 medium onion
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 cup shredded cheese
- ¼ cup fresh parsley
Instructions
- 1
Preheat oven to 425°F. Pat dry 6 chicken thighs with paper towels and season both sides with salt and pepper.
- 2
In a large baking dish, toss 2 cups cherry tomatoes, 1 cup olives, 1 sliced onion, and 4 smashed garlic cloves with 2 tbsp olive oil. Spread evenly.
- 3
Arrange the seasoned chicken thighs on top of the vegetables, skin side up. Drizzle with remaining 1 tbsp olive oil.
- 4
Roast for 35–40 minutes, until the chicken skin is golden and crispy and the juices run clear when pierced.
- 5
Sprinkle 1 cup shredded cheese over the chicken and vegetables. Return to oven for 5 minutes, until the cheese is melted and bubbly.
- 6
Let rest for 5 minutes, then scatter with 1/4 cup chopped fresh parsley before serving.
Tools you’ll need
- baking dish
- knife
- cutting board
- paper towels
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