Baked Chicken Thighs and Vegetables
A simple and flavorful baked chicken thighs recipe with a medley of roasted vegetables, perfect for an easy and hearty 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 salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
3 medium carrots, peeled and cut into 1-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 cups broccoli florets
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine salt, black pepper, garlic powder, dried thyme, and paprika.
Pat the chicken thighs dry with paper towels. Rub both sides of the chicken thighs with olive oil and then evenly sprinkle the spice mixture over them.
In a large mixing bowl, combine carrots, red bell peppers, red onion, broccoli florets, minced garlic, and chopped rosemary. Drizzle with 1 tablespoon olive oil and toss to coat evenly.
Arrange the seasoned vegetables in a single layer on a large baking sheet or roasting pan.
Place the chicken thighs skin-side up on top of the vegetables.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.