Ingredients:
4 bone-in, skin-on chicken thighs
1 package (9 oz) cheese tortellini
1 lb baby potatoes, halved
2 large carrots, sliced
1 cup broccoli florets
2 tbsp olive oil
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp garlic powder
Salt and pepper to taste
1/4 cup Parmesan cheese, grated (optional)
Directions:
Prepare the chicken: Preheat the oven to 400°F (200°C). Rub the chicken thighs with 1 tbsp olive oil, garlic powder, thyme, salt, and pepper. Place them on a sheet pan and roast for 35-40 minutes until golden and cooked through.
Roast the vegetables: On a separate sheet pan, toss the potatoes and carrots with the remaining olive oil, salt, and pepper. Roast alongside the chicken for 30-35 minutes until caramelized and tender.
Cook the tortellini: While the chicken and veggies are roasting, cook the tortellini according to package instructions. Drain and set aside.
Steam the broccoli: Steam or lightly sauté the broccoli for about 5 minutes until just tender. Toss with the tortellini and a sprinkle of Parmesan cheese.
Assemble and serve: Arrange the roasted chicken, tortellini, and vegetables on a serving platter. Garnish with fresh thyme and serve warm.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 550 kcal per serving
