Baked Chicken Thigh Dinner
A simple and flavorful baked chicken thigh dinner featuring crispy, juicy chicken thighs roasted with vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
4 medium carrots, peeled and cut into 1-inch pieces
1 large red onion, cut into wedges
2 cups baby potatoes, halved
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Pat the chicken thighs dry with paper towels. Rub the chicken thighs all over with olive oil, then sprinkle the seasoning mixture evenly over both sides of each thigh.
In a large baking dish or rimmed sheet pan, arrange the carrots, red onion wedges, and baby potatoes in a single layer.
Add the minced garlic over the vegetables and drizzle with a little olive oil. Toss the vegetables gently to coat.
Place the seasoned chicken thighs on top of the vegetables, skin side up.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
If desired, broil for an additional 2-3 minutes to crisp the skin further, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.