Diva Tasting: Slow Roasted Chicken and Veggies

Slow Roasted Chicken and Veggies


  • 1/4 Cup Unsalted Butter
  • 8 Bone-In Skin-On Chicken Thighs
  • 4 Potatoes, Peeled And Cut Into 1-Inch Cubes
  • 1 Small Bag of Baby Carrots
  • 2 Lbs Brussels Sprouts Halved
  • 1 Tablespoon Fresh Rosemary
  • 1 Teaspoon Fresh Lemon Thyme Leaves
  • 1 Teaspoon Tarragon
  • 1/2 Teaspoon Smoked Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Seasoned Salt (such As Lawry’s(R))
  • 1/4 Teaspoon Ground Black Pepper
  • Salt And Ground Black Pepper To Taste


  1. Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
  2. Flip chicken. Arrange potatoes, Carrots, and Brussels Sprouts around the chicken.
  3. Chop rosemary, tarragon, lemon and thyme together; Mix all herbs and spices together in a small bowl and stir to combine. Sprinkle the mixture over the chicken and vegetables. Make Sure to Season everything; Sprinkle with more salt and pepper if needed.
  4. Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.
  5. Transfer to Serving Platter and serve immediately with a side salad.

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