Learn how to make pico de gallo! I’m sharing my classic pico de gallo recipe below, plus tips to give it the best flavor. If you’re new to making salsa, pico de gallo is a great place to start. It gives you a lot of bang for your buck, beca…
Learn how to make pico de gallo! I’m sharing my classic pico de gallo recipe below, plus tips to give it the best flavor. If you’re new to making salsa, pico de gallo is a great place to start. It gives you a lot of bang for your buck, because even though it’s zesty and flavorful, it’s SO easy. You don’t need any special equipment—just a cutting board and a good knife—and the ingredient list is short and sweet. Try this fresh salsa once, and I think it’ll become a staple in your kitchen. How to Make Pico de Gallo […]
Have you ever tried a mint julep? If you like fresh mint (like me) or bourbon (like Jack), then you absolutely should. A mint julep is made with four simple ingredients: bourbon, simple syrup, crushed ice, and fresh mint. It’s the traditional dri…
Have you ever tried a mint julep? If you like fresh mint (like me) or bourbon (like Jack), then you absolutely should. A mint julep is made with four simple ingredients: bourbon, simple syrup, crushed ice, and fresh mint. It’s the traditional drink of the Kentucky Derby, and it might be as important a tradition as the horse race itself. The Kentucky Derby’s website claims that fans consume 125,000 mint juleps at the Churchill Downs racetrack over the race weekend each year! That said, it doesn’t have to be Derby Day for you to enjoy a mint julep. This ice […]
I know it’s still spring, but the days are getting warmer, the sun is starting to shine, and I am ready for summer and all of its cold, fruity drinks. And let me tell you, this Orange Julius is going to be the drink of the summer for me. It only takes a few minutes to whip up this super easy Orange Julius recipe and is the perfect cold and creamy treat to make me feel like I’m vacationing somewhere in the tropics (a girl’s gotta dream). Not to mention, there are so many ways you can vary this Orange Julius recipe to make it more dessert-like, more healthy like a breakfast smoothie, or even turn it into an afternoon cocktail, so I’m truly going to be sipping this one all. summer. long. Don’t miss my variation suggestions below!
What is An Orange Julius?
Orange Julius is a refreshing and creamy orange drink made with orange juice, milk, sugar, vanilla, and egg whites which create a super frothy texture. The drink was invented by Julius Freed at his Los Angeles juice stand in 1926 and has been a summertime favorite ever since. The drink grew in popularity over the years and was even deemed the official drink of the 1964 World’s Fair Exposition. In the decades since it has become a staple in shopping malls and on Dairy Queen’s menu. Today’s it’s usually made without egg white, but it’s still just as dreamy and creamy as ever. And the best part? You don’t have to shell out $6 per Julius at an ice cream stand because these deliciously creamy citrus drinks are so easy to make at home!
Ingredients for Orange Julius
You’ll only need four simple ingredients to make a homemade Orange Julius (plus ice). Here’s what you’ll need for this recipe:
Frozen Orange Juice Concentrate: This is the secret ingredient for making a super citrusy Orange Julius without it getting too watery. The orange juice concentrate adds a ton of sweet-tart orange flavor while allowing the smoothie to stay thick and frothy.
Milk: Whole milk is added to balance the acidity in the orange juice and give the Orange Julius its characteristic creamy flavor. While you can use a lower fat milk, it will affect the creaminess of the drink. Whole milk is recommended.
Sugar: A little bit of sugar helps balance the acidity and bitterness in the orange juice concentrate so the Julius has a deliciously sweet and smooth finish.
Vanilla: Vanilla adds to the creamy flavor profile and gives the drink an orange creamsicle-like flavor.
Ice: Ice makes the Orange Julius super cold and helps create a deliciously thick and frothy texture. You can increase or decrease the ice to make the smoothie your desired texture.
Can You Make Orange Julius with Orange Juice?
The recipe below uses frozen orange juice concentrate to deliver a really strong orange flavor while keeping the smoothie thick and rich. You can substitute about 2 cups of fresh orange juice in place of the orange juice concentrate, but it will make the Julius much less thick and the flavor will not be as bold. For the richest, boldest flavor, definitely buy orange juice concentrate. The remainder of the can can be easily stored in your freezer for your next Orange Julius, so it’s worth purchasing!
Orange Julius Variations
I love a simple classic Orange Julius, but there are so many fun ways you can change the recipe to make it your own. Here are some other ingredients you can add to an Orange Julius for variety:
Fruity Flavors: Try adding banana, mango, or pineapple for a tropical twist, or strawberries for a summery flavor.
Vegan Orange Julius: Make it vegan by replacing the whole milk with canned light coconut milk (not the kind in a carton that is intended as a milk substitute).
Protein Julius: Turn it into a protein smoothie by adding vanilla Greek yogurt or your favorite vanilla protein powder.
Green Julius: Add a handful or two of baby spinach to make a creamy, citrusy, green smoothie.
Boozy Orange Julius: Add vodka or rum to make a fun “adult” Orange Julius.
Place all of the ingredients in a blender and blend until smooth and frothy.
If your Orange Julius is not thick enough, add more ice. If the Julius is too thick, add a little water or milk and blend again until you reach the desired consistency. Serve immediately and enjoy!
How to Make An Orange Julius – Step by Step Photos
Add ½ cup frozen orange juice concentrate, 1 cup whole milk, 1 tsp vanilla extract, 3 Tbsp granulated sugar, and 1 cup ice to a blender.
Blend everything together until it is smooth and frothy. Adjust the consistency of your Orange Julius by adding more ice to make it thicker or adding a little water or milk to thin it out.
Pour the homemade Orange Julius into a large glass and enjoy immediately!
These hot and cold spring days have me feeling all kinds of confused about what to make for dinner. One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!
What is Ham and Potato Soup?
This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!
Ingredients for Ham and Potato Soup
Here’s what you’ll need to make ham and potato soup:
Oil: I used olive oil, but a neutral-flavored oil like canola or vegetable oil will also work well.
Mirepoix: A base of celery, carrots, and onion builds the flavor of this soup.
Potatoes: I used 2 medium potatoes, which came out to be 3 1/2 cups once diced. I prefer to peel my potatoes for this recipe, but you can leave the skins on if you like them!
Cooked Ham: You can buy a ham steak or use your leftover ham from our Baked Ham recipe! Vegetarian? No problem. You can leave out the ham and this becomes more of a vegetable chowder and it is delicious!
Vegetable Broth: You’ll need 6 cups, or you can dissolve 2 Tbsp of vegetable bouillon in 6 cups of water. You can also use Chicken Broth if that’s what you have on hand!
Salted Butter: Adds richness and helps form the roux that thickens the soup.
All-Purpose Flour: Combines with the butter to form a roux that thickens the soup.
Milk: Adds creaminess to the soup.
Salt and Pepper: Enhance the overall flavor of the soup.
Parsley: A bit of minced fresh parsley adds some color and freshness to the soup.
What Potatoes Are Best For Soup?
The best potato for any given soup really depends on the texture you’re after.
With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.
A Note on Salt
You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit. Between the salted butter, bouillon, and the ham from our Baked Ham recipe, I didn’t have a need for more than a pinch of additional salt.
How Do You Thicken Ham and Potato SOup?
I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.
In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!
how to make Ham and Potato Soup – step by step photos
In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.
Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!
This creamy ham and potato soup is perfect for the changing seasons!
When the holidays roll around (Hello, Easter!), there’s nothing my family craves more than a sweet and savory baked ham. I know what you’re thinking, ham is expensive. But this baked ham recipe is proof that a typically expensive meat can be budget-friendly. By using a boneless ham, we don’t waste a single dollar on bones, and it comfortably feeds 11 people. That’s a lot of ham! The texture of this ham is perfectly juicy with a great chew to it. The glaze makes the outside nice and crisp but still tender. There’s nothing quite like a beloved holiday tradition!
Why Make Baked Ham?
While Easter traditionally calls for lamb, ham has become the dominant centerpiece because it’s much less expensive and more readily available, both things we love here at Budget Bytes. This baked ham recipe is a true superstar. Salty, savory ham coated in a sweet and tangy glaze made from brown sugar and pineapple juice is just so good. The glaze is super sticky, extra sweet, and gives a beautiful color to your ham. Adding the pineapple juice to the glaze recipe really makes this glaze shine (literally and figuratively!)
Ingredients for Pineapple Ham
Here’s what you’ll need to make baked ham:
Smoked Ham: We tested a bone-in ham and a boneless ham. Because hams are priced by weight, we found the boneless hams to be cheapest and offered in smaller quantities. We ended up going with a 5.5lb. ham for this recipe.
Sliced Pineapple: The pineapple helps keep the ham moist during cooking. Did you know pineapple also contains natural acidic enzymes that help tenderize any meat you cook with it?
Water: Helps steam heat your ham and keep it moist. The amount varies based on the size of your roasting pan. You will want 1/2 inch of liquid in the bottom of the pan to ensure your ham is nice and juicy.
Spices: Salt, pepper, garlic powder, onion powder, and pumpkin pie spice create a beautiful blend of sweet and savory flavors.
Brown Sugar: Adds depth of flavor, a beautiful color and sweetness to the glaze.
Dijon Mustard: Adds balancing bitter notes, earthiness and tanginess to the glaze.
Do you bake a ham covered or uncovered?
We found that it’s best to bake this ham tented with foil to seal in moisture. Without the foil, the ham tends to dry out and turn tough. Remove the foil in the last 10 or so minutes of baking to reduce and brown the glaze.
Tips
Most hams sold in the U.S. are fully cooked but require several hours of heating in the oven. So, you can pop it in the oven and then focus on the rest of your side dishes!
If you do not need this much meat or your budget is stretched because of the cost of the ham, hunt for a smaller ham. Sometimes if you go to the deli counter, they can help you. Hams are sold by weight, so if you plan on 1/2 – 1/3 pound per person, that will help you choose which size ham your family needs!
I know the thought of “pumpkin spice ham” may sound strange, but pumpkin pie spice is a blend of cinnamon, cloves, allspice, ginger, nutmeg, and black pepper… all perfect flavors to compliment a juicy, sweet-but-savory ham!
I only filled the bottom of our roasting dish with 1/2 inch of water. A lot of recipes call for 1 inch, but the drippings are great for basting or using as a gravy and we found them to be too diluted if we did the 1 inch of water.
The pineapples slid off to the side after the glazing at the end, but they did their job keeping the ham moist and tender. The glazing at the end of cooking will make your ham nice and shiny on the outside, so don’t worry about taking your ham in and out of the oven to baste it (unless you want to, certainly won’t hurt it!) You can always opt to just keep it tented and baste at the end.
Gather all glaze ingredients and preheat oven to 350°F.
In a saucepan, whisk together pineapple juice (one 15oz can yields about 1 cup of juice), brown sugar, dijon mustard, garlic powder, salt, pepper, onion powder, and pumpkin pie spice.
Cook the glaze down over medium heat until it is reduced by half.
Place the ham cut side down in the roasting pan of your choosing.
Brush the ham with half the glaze mixture and cover it with slices of canned pineapple. Add 1/2 inch of water to the bottom of the roasting pan.
Make a tinfoil tent to cover the entire ham. Place the tinfoil over the ham and bake for 20 minutes per pound of meat, or until the internal temperature reaches 145°F. Baste the ham periodically, using a baster or a large spoon.
Once the ham reaches 145°F, remove the tinfoil tent and baste. Then, brush the ham with all remaining glaze.
Gather all glaze ingredients and preheat oven to 350°F.
Whisk together pineapple juice (one 15 oz. can yields about 1 cup of juice), 1 cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 2 tsp pumpkin pie spice. Cook the glaze down over medium heat until it is reduced by half.
Place 5.5 lb. boneless smoked ham cut side down in the roasting pan of your choosing. Pour 1/2 inch of water into the bottom of the roasting pan. Brush the ham with half of the glaze mixture and cover it with slices of canned pineapple. Then, make a tinfoil tent to cover the entire ham. You want to cook the ham for approximately 20 minutes per pound, or until the internal temperature reaches 145°F. Baste the ham periodically, using a standard baster or a large spoon.
Once the ham reaches an internal temperature of 145°F, remove the tinfoil tent and baste the ham with pan drippings and brush the ham with all remaining glaze.
When your ham is done, it should have an internal temperature of 145°F.
This delicious baked ham will be the star of your holiday table!
Easter is right around the corner, and I’m busy picking out which side dishes to make for our holiday feast. No offense to ham or lamb, but the side dishes are always my favorite part of Easter dinner. If you ask me, they’re what make the m…
Easter is right around the corner, and I’m busy picking out which side dishes to make for our holiday feast. No offense to ham or lamb, but the side dishes are always my favorite part of Easter dinner. If you ask me, they’re what make the meal memorable. Seasonal vegetables like carrots and asparagus add a pop of color to the table. Hearty potato recipes keep guests coming back for more, and spring salads like my strawberry salad or carrot salad offer bright, fresh flavor. I’ve rounded up my 50 best Easter side dishes below. If you’re still figuring out your […]
Easy and inexpensive side dishes like these Glazed Carrots are my go-to during busy weeknights. They’re super simple to make, they have the perfect amount of sweetness, and they pair well with so many different meals. They’re not only great for weeknight dinners, but they’re also perfect for special occasions and holidays like Easter and Thanksgiving. This recipe is a favorite in my household, and the best part is…five ingredients and 20 minutes is all you need!
Ingredients For Glazed Carrots
Coming in at under $2 a recipe with only five ingredients, it doesn’t get much easier than these delicious Glazed Carrots! Here’s everything you’ll need:
Carrots: We used whole carrots for this recipe. Look for carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, however I prefer to peel them.
Butter: Butter adds a rich flavor to the carrots and combines with the brown sugar to help make the delicious glaze.
Brown Sugar: Brown sugar adds the perfect amount of sweetness to the glaze. We used dark brown sugar for a deeper molasses flavor, but feel free to use light brown sugar if that’s what you have on hand.
Cinnamon: I love adding a little bit of ground cinnamon to enhance the overall flavor of the dish.
Salt: Salt to season the carrots and balance the sweetness of the glaze.
To serve, we also added a little bit of fresh cracked black pepper and fresh parsley (optional).
Recipe Variations
We went with the classic brown sugar glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:
Savory Carrots: If you’re looking for more savory carrots, skip the brown sugar and instead season with just salt, pepper, and garlic powder.
Fresh Herbs: Adding fresh herbs like parsley, thyme, or dill adds a pop of color and more flavor to the dish.
Honey or Maple Syrup: Brown sugar is inexpensive and a lot more budget-friendly, but feel free to substitute the sugar with honey or maple syrup. Both taste equally delicious!
Wash, peel, and slice the carrots diagonally into ½ inch thick slices.
Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).
Wash, peel, and slice 1 lb. of carrots diagonally into ½ inch thick slices.
Add the carrots to a large skillet along with 1/2 cup of water. Cover the skillet with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
Remove the lid and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.
Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!
This chana masala recipe is about to become the star of your weeknight dinner rotation. It calls for pantry ingredients. It cooks in one pot. And though it comes together in just over 30 minutes, most of the cooking time is hands off, so you can tackle…
This chana masala recipe is about to become the star of your weeknight dinner rotation. It calls for pantry ingredients. It cooks in one pot. And though it comes together in just over 30 minutes, most of the cooking time is hands off, so you can tackle the (minimal) cleanup as it simmers. Best of all, this easy chana masala is healthy, flavorful, and super satisfying. About Chana Masala Chana masala is a chickpea curry. Its name translates literally to spiced chickpeas, “chana” meaning chickpeas and “masala” meaning spice. Variations of the dish, such as Punjabi chole masala, are popular throughout […]
This lentil soup recipe might surprise you. Sure, it’s simple. But that doesn’t mean it’s bland or boring. This lentil soup is packed with hearty greens, tender vegetables, and fiber- and protein-rich lentils. Fresh herbs and spices f…
This lentil soup recipe might surprise you. Sure, it’s simple. But that doesn’t mean it’s bland or boring. This lentil soup is packed with hearty greens, tender vegetables, and fiber- and protein-rich lentils. Fresh herbs and spices fill it with complex flavor, and a splash of vinegar adds a delicious tangy kick. It’s not just my best lentil soup recipe—it’s one of my best recipes, period. It’s been a staple in my rotation for years. I love that it’s easy to make with mostly pantry ingredients and that it’s nourishing, warming, and satisfying. If you ask me, it’s the perfect healthy […]
Roasting is my preferred method of cooking this time of year because it’s easy and hands-off, plus it creates the most scrumptious caramelized flavors and super tender and juicy meat. Not to mention, it will help keep your kitchen warm and cozy. 😏 This recipe for Roasted Chicken and Vegetables combines budget-friendly bone-in chicken thighs with a medley of winter vegetables and an herb-infused seasonoing for a hearty meal that will keep you full and warm on cold winter nights.
Why I Love This Dish
Roasting absolutely transforms food. It caramelizes the natural sugars in the vegetables, making their flavor deep and sweet. It browns the skin on the chicken making it crispy and delicious, all while keeping the meat inside tender and juicy. Plus, all of that time in the oven allows all of the flavor of the herbs to infuse every bite. It’s ✨magical✨.
The best part, though, is that roasting is very hands-off, meaning you can go take care of other things while the food in the oven working its magic. There’s a little bit of chopping and seasoning in the beginning, but then it just goes into the oven and an hour it comes out delicious! BOOM!
Ingredients for Roasted Chicken and Vegetables
Here’s what you’ll need to make this cozy winter dinner:
Chicken Thighs: I used bone-in, skin-on chicken thighs for this recipe because they are budget-friendly and always turn out super tender and juicy. You can also use chicken drumsticks, but I would avoid boneless or skinless cuts of chicken because they will dry out with this longer cooking time (and you won’t get that beautifully crispy skin!).
Vegetables: I used a combination of potatoes, carrots, garlic, and onions to create a colorful, filling, and flavorful mix. The potatoes and carrots are firm enough to hold up to the long roasting time, the potatoes absorb all of that amazing flavor, and the garlic and onions get deliciously soft and caramelized in the process. I used tri-colored baby potatoes, but if those are out of budget you can use red potatoes cut into 1-inch pieces.
Herbs and Spices: To add flavor to the chicken and vegetables I added a hefty dose of seasonings including dried basil, dried thyme, dried rosemary, paprika, garlic powder, salt, and pepper. Every bite will have maximum flavor!
Olive Oil: Oil helps the seasoning stick to the chicken and vegetables and it also helps prevent them from drying out from the heat of the oven. Instead of shriveled dry vegetables, you’ll get tender caramelized vegetables and crispy chicken skin!
What Kind of Baking Dish to Use
You’ll want to use a very large casserole dish for the roasted chicken and vegetables so the ingredients have good exposure to the hot air. Aim for a dish that is at least 9×13 inches and around 3-4 quarts in volume. Glass or ceramic work best, but if you have a metal casserole dish you may need to reduce the cooking time slightly as the dish will heat up faster. A sheet pan will allow the ingredients to be too far spread out, causing more evaporation and less of the flavorful juices that soak into the potatoes.
How to Store Leftovers
This cozy meal makes a great meal prep, if you are feeding just yourself or have a household of two. Simply divide the chicken and vegetables into single-serving containers after cooking, then refrigerate. The chicken and vegetables will stay good for about four days in the refrigerator and can be reheated quickly in the microwave.
Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9×13-inch or larger casserole dish.
Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.
Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.
How to Make Roasted Chicken and Vegetables – Step by Step Photos
Preheat the oven to 425ºF. Begin by preparing the vegetables. Wash and slice 24 oz. potatoes in half (or into 1-inch pieces if using larger red potatoes). Wash and slice two large carrots into 1-inch pieces. Peel and slice one red onion into wedges. Peel four cloves of garlic and leave them whole.
Prepare the seasoning mix for the chicken and vegetables. In a bowl combine ¼ cup olive oil with 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ¼ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
Place the prepared vegetables in a large bowl and drizzle half of the seasoning mix over top. Toss the vegetables until they are fully coated in the oil and herbs. Transfer the seasoned vegetables to a very large casserole dish.
Place four bone-in, skin-on chicken thighs (about 2 lbs.) into the same bowl and pour the remaining seasoning over the top. Toss the chicken thighs until they are fully coated.
Nestle the chicken thighs down into the vegetables in the casserole dish. Make sure the vegetables are not covering the chicken. Transfer the casserole dish to the preheated 425ºF oven.
Roast the chicken and vegetables in the oven for about 40 minutes, then remove the dish and carefully stir the vegetables in the casserole dish and spoon some of the liquid from the bottom of the dish over the chicken. Return the chicken and vegetables to the oven and roast for another 20 minutes, or until the vegetables are golden and caramelized and the chicken skin is golden and crispy.
(Garnished with parsley for color, not needed for flavor.)
