One Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2

This one-pan rosemary chicken thighs and roasted winter vegetables recipe is a perfect meal for two. The juicy chicken thighs are seasoned with fresh rosemary and paired with a colorful mix of roasted winter vegetables for a hearty and flavorful dinner.

Ingredients

• 4 chicken thighs
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary, chopped
• Salt and pepper to taste
• 2 cups winter vegetables (such as carrots, parsnips, and Brussels sprouts), chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

Directions

1. Preheat the oven to 400°F.
2. Season the chicken thighs with salt, pepper, and chopped rosemary.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the chicken thighs skin side down for 5 minutes until golden brown.
5. Flip the chicken thighs and add chopped winter vegetables to the skillet.
6. Drizzle balsamic vinegar and honey over the vegetables.
7. Transfer the skillet to the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Serve the chicken thighs and roasted vegetables hot, garnished with fresh rosemary sprigs.

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