1 hour start to finish.
Now you have my attention.
Just remember to set a timer!
Sally Vargas
All the flavors mingle while the chicken and vegetables roast.
To keep the tomatoes from cooking down too much, add them about halfway through the baking time.
Suggestions and Substitutions
Use this recipe as a template for whatever you have on hand!
Sally Vargas
The chicken can be marinated and frozen for up to 3 months.
Thaw before cooking with the potatoes, onions, and tomatoes.
With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs.
Sally Vargas
Sprinkle all over with salt and pepper.
Add the chicken thighs and toss to coat.
Set aside while you chop the vegetables.
Sally Vargas
Cut the baby potatoes into halves.
Peel the red onion and cut it into 8 wedges through the root end.
Cut the cherry tomatoes in half, but keep them separate from the other vegetables.
Sally Vargas
Spread them evenly in the pan and top with thyme sprigs.
Nestle the chicken into the vegetables and scrape any extra sauce over top.
Bake at 400F for 30 minutes, uncovered.
Serve with a salad or crusty bread.
