Name: Dairy-Free Roasted Chicken Thigh Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 pounds); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 pound baby potatoes, halved; 1 large red bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into wedges; 3 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh lemon juice; 1 tablespoon extra virgin olive oil (for herb sauce)

Dairy-Free Roasted Chicken Thigh Dinner

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A flavorful and juicy roasted chicken thigh dinner that’s completely dairy-free, served with roasted vegetables and a simple herb sauce.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4

Ingredients

Scale

8 bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 pound baby potatoes, halved
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil (for herb sauce)

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Instructions

Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and dried thyme.
Pat the chicken thighs dry with paper towels. Rub both sides of each chicken thigh with 2 tablespoons olive oil, then evenly sprinkle the spice mixture over all the chicken pieces.
Place the chicken thighs skin-side up on a large rimmed baking sheet or roasting pan.
In a separate bowl, toss the halved baby potatoes, red bell pepper pieces, and red onion wedges with the minced garlic and a drizzle of olive oil (about 1 tablespoon). Season lightly with salt and pepper.
Arrange the vegetables around the chicken thighs on the baking sheet.
Roast 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 the vegetables are tender and caramelized.
While the chicken and vegetables roast, prepare the herb sauce by whisking together fresh parsley, lemon juice, and 1 tablespoon extra virgin olive oil in a small bowl.
Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before serving.
Drizzle the herb sauce over the chicken thighs and vegetables or serve on the side.
Serve warm and enjoy your dairy-free roasted chicken thigh dinner.

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