Baked Chicken Thigh Dinner
A simple and flavorful baked chicken thigh dinner featuring crispy skin and tender meat, served with roasted 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
2 tablespoons 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
2 medium red potatoes, cut into 1-inch cubes
1 medium red onion, cut into wedges
2 tablespoons unsalted butter, melted
2 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 each chicken thigh with olive oil, then evenly sprinkle the spice mixture over all sides of the chicken.
In a large mixing bowl, toss the carrots, red potatoes, and red onion with melted butter, minced garlic, and a pinch of salt and pepper.
Arrange the seasoned vegetables in a single layer on a large rimmed baking sheet or roasting pan.
Place the chicken thighs skin-side up on top of the vegetables, ensuring they are spaced evenly.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.