Roasted Herb Chicken with Garlic-Infused Vegetables

Serving: Pair this dish with a light side salad or a drizzle of lemon juice for extra freshness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or in the microwave for a quicker option.
Freezing: The cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations
Protein Swap: Use bone-in chicken thighs for extra juiciness or swap with salmon for a lighter option.
Vegetable Choices: Try bell peppers, sweet potatoes, or asparagus for variety.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
Cheesy Twist: Sprinkle grated Parmesan over the vegetables before serving.
FAQ
1. Can I use frozen vegetables?
Yes! Just adjust the cooking time slightly, as frozen vegetables may cook faster or release more moisture.

2. How do I make the chicken extra juicy?
Let the cooked chicken rest for 5 minutes before slicing to retain its juices. You can also brine the chicken in saltwater for 30 minutes before cooking.

3. Can I make this dish in an air fryer?
Absolutely! Roast the chicken at 375°F (190°C) for 15-18 minutes, and the vegetables for 10-12 minutes, shaking the basket halfway through.

4. What can I serve with this meal?
This dish pairs well with a simple green salad, quinoa, or a side of garlic bread.