Description
Simple recipe for roasting chicken thighs alongside mixed vegetables for a complete meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound mixed vegetables (carrots, potatoes, broccoli florets)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, toss the mixed vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
- Pat the chicken thighs dry with paper towels. Rub the remaining 1 tablespoon of olive oil over the chicken skin.
- In a small bowl, mix the dried thyme and garlic powder. Sprinkle this mixture evenly over the chicken thighs.
- Place the seasoned chicken thighs on top of the vegetables on the baking sheet.
- Roast for 35 to 45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove from the oven and let the chicken rest for 5 minutes before serving with the roasted vegetables.
Notes
- For crispier skin, you can place the baking sheet in the oven while it preheats.
- You can substitute sweet potatoes or bell peppers for any of the listed vegetables.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and 1/4 vegetables
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 120
Keywords: roasted chicken thighs, roasted vegetables, easy dinner, sheet pan chicken, weeknight meal