A Delicious, Easy, and Healthy One-Pan Meal
Are you looking for a simple yet flavorful dinner option? This roasted chicken thighs and vegetables recipe is perfect for busy weeknights or cozy weekends. With crispy, juicy chicken and perfectly roasted vegetables, this dish is both healthy and satisfying. Plus, it’s a one-pan meal, meaning less cleanup and more time to enjoy your food!
Why You’ll Love This Recipe
• Easy to make – Minimal prep and hands-off cooking.
• Healthy and balanced – Loaded with protein, fiber, and vitamins.
• Full of flavor – A blend of herbs and spices makes it irresistible.
• Great for meal prep – Perfect for leftovers and weekly planning.
• Customizable – Swap out vegetables based on what you have at home.
Ingredients You’ll Need
For the Chicken:
• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp salt
• ¼ tsp black pepper
For the Vegetables:
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 bell pepper, sliced
• 1 red onion, cut into wedges
• 1 cup baby potatoes, halved
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp Italian seasoning
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Chicken
• Pat the chicken thighs dry with a paper towel.
• In a small bowl, mix olive oil, garlic powder, paprika, thyme, rosemary, salt, and pepper.
• Rub the seasoning mix all over the chicken thighs, ensuring they are well-coated.
Step 3: Prepare the Vegetables
• In a large bowl, toss all the chopped vegetables with olive oil, salt, pepper, garlic powder, and Italian seasoning.
• Spread them evenly on the baking sheet.
Step 4: Arrange and Roast
• Place the chicken thighs skin-side up on top of the vegetables.
• Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
• For extra crispiness, broil for the last 2-3 minutes.
Step 5: Serve and Enjoy!
Let the chicken rest for 5 minutes before serving. Plate the roasted chicken with the vegetables and enjoy a hearty, healthy meal.
Tips for the Best Roasted Chicken Thighs and Vegetables
• Pat the chicken dry before seasoning to ensure crispy skin.
• Don’t overcrowd the baking sheet; space helps everything roast evenly.
• Use high heat (425°F) for the best texture.
• Mix up the vegetables—try Brussels sprouts, sweet potatoes, or mushrooms.
• Store leftovers in an airtight container for up to 4 days.
Pairing Suggestions
Pair this dish with a simple side salad, quinoa, or brown rice for a complete meal. A squeeze of fresh lemon juice over the top adds a refreshing touch.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes! Boneless thighs cook faster (about 25-30 minutes) and are just as delicious.
Can I make this ahead of time?
Absolutely! You can prep the chicken and veggies in advance and store them separately in the fridge until ready to roast.
What if I don’t have fresh herbs?
Dried herbs work great in this recipe, but if you have fresh ones, feel free to use them for even more flavor!
Final Thoughts
This roasted chicken thighs and vegetables recipe is a perfect go-to meal for busy families and health-conscious eaters alike. It’s easy, nutritious, and incredibly delicious. Try it today and enjoy a wholesome homemade meal with minimal effort!