food

Italian Chicken Thighs with Roasted Vegetables

############# Ingredients: - 4 bone-in chicken thighs - 1 large onion, sliced - 1 pound Brussels sprouts, trimmed and halved - 2 large carrots, peeled and sliced - 2 celery stalks, sliced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1/2 teaspoon garlic powder - Salt and pepper to taste

############# Instructions: 1. Preheat the oven to 400°F (200°C). 2. In a large bowl, combine the sliced onion, Brussels sprouts, carrots, and celery. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. 3. Arrange the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned. 4. While the vegetables are roasting, season the chicken thighs with dried oregano, garlic powder, salt, and pepper. 5. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-6 minutes or until golden brown. Flip the chicken and cook for an additional 5-6 minutes or until cooked through. 6. Serve the roasted vegetables alongside the chicken thighs. Enjoy your delicious and healthy Italian homemade cuisine!