Baked Chicken Thighs and Vegetables
A simple and flavorful one-pan meal featuring juicy baked chicken thighs paired with roasted vegetables, perfect for a wholesome weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 pound baby potatoes, halved
3 large carrots, peeled and cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
4 cloves garlic, peeled and left whole
1 teaspoon dried thyme
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix together 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and smoked paprika to create the chicken seasoning.
Pat the chicken thighs dry with paper towels. Rub the seasoning mixture evenly over each chicken thigh, including under the skin if possible.
In a large mixing bowl, combine the baby potatoes, carrots, red bell pepper, red onion, and whole garlic cloves.
Drizzle the vegetables with the remaining 1 tablespoon olive oil, then sprinkle with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried thyme. Toss to coat evenly.
Arrange the seasoned vegetables in a single layer on a large baking sheet or roasting pan.
Place the seasoned chicken thighs skin-side up on top of the vegetables.
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 vegetables are tender.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes before serving.