Description
Roasted chicken thighs and vegetables is a one-pan meal featuring juicy, crispy chicken thighs and tender, caramelized vegetables. It’s a flavorful, no-fuss dinner that’s easy to prep, comforting to eat, and perfect for busy weeknights.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme or rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 3 carrots, sliced
- 3 medium potatoes, cubed
- 1 red or yellow onion, sliced
- 1 bell pepper or zucchini, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet or roasting pan with parchment or foil.
- Pat chicken dry and rub with 1.5 tbsp olive oil. Season with garlic powder, onion powder, paprika, thyme, salt, and pepper.
- In a large bowl, toss carrots, potatoes, onion, and optional veggies with remaining olive oil, salt, pepper, and extra herbs if desired.
- Spread vegetables on the baking sheet. Nestle seasoned chicken thighs on top, skin-side up.
- Roast for 40–45 minutes, or until chicken is golden and reaches 165°F (75°C), and vegetables are tender and caramelized.
- Broil for 2–3 minutes if needed to crisp chicken skin further.
- Let rest a few minutes before serving.
Notes
- Swap potatoes for sweet potatoes or use seasonal vegetables.
- Add whole garlic cloves or lemon slices for extra flavor.
- Use chili flakes or cayenne for a spicier twist.
- Boneless chicken thighs can be used; reduce cook time by 10–15 minutes.
- Reheat in the oven to maintain crisp texture.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 135mg
