This recipe for Herb Chicken with roasted vegetables is the perfect winter night dinner.

It is hearty and you can throw just about any vegetables you have on hand in it.

I used all the veggies minus zucchini, my store was out that day, but next time I make this I will for sure add it.

 You can even dice up some potatoes and through those in too!

You will have to marinate the chicken in a garlic/basil/mint/thyme  mixture, you can do it in a little as 30 minutes or you can marinate it all night long. 

I chose the latter and I highly recommend going that route, the chicken had an insane amount of flavor from all the herbs!

 

 

After the chicken has marinated, the vegetables are chopped, toss them all in and pour a little oil over top of them.

 

Once the chicken reaches 165 F, then pull it out and at this point it will be juicy, flavorful, and all the veggies will have roasted.

The tomatoes are my absolute favorite, i sprinkle a little salt on them, and Oh! *died and gone to heaven*. 

 

I served mine with baked potatoes and a side salad.

 

 

Yum