Mediterranean Roasted Chicken Thighs with Potatoes and Peas

Ingredients

• 1.5 lb skinless boneless chicken thighs
• 1.5 lb red potatoes
• 1 cup snow peas
• 2 tbsp extra virgin olive oil
• 1 medium shallot
• 1 tsp garlic powder
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 1 tsp sea salt
• 0.5 tsp coarsely ground pepper
• 0.5 tsp sweet paprika
• 0.25 cup water
• 1 cup baby carrots
• 1 cup broccoli florets
• 2 tbsp fresh chives
• 2 tbsp parsley

Instructions

1. 1Preheat oven to 400°F (200°C). In a large bowl, combine chicken thighs, quartered red potatoes, baby carrots, and broccoli florets. Drizzle with extra virgin olive oil, then sprinkle with shallot, garlic powder, fresh rosemary, dried thyme, sea salt, coarsely ground pepper, and sweet paprika. Toss well to coat.
2. 2Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Add 1/4 cup water to the baking sheet.
3. 3Roast for 25 minutes, then flip the chicken and stir the vegetables. Continue roasting for another 15-20 minutes, or until chicken is cooked through and potatoes are tender.
4. 4During the last 5 minutes of roasting, add the snow peas to the baking sheet and toss gently with the other ingredients.
5. 5Remove from oven, garnish with fresh chives and parsley, and serve immediately.