Description
A flavorful and juicy dairy-free roasted chicken thigh dinner, served with roasted vegetables and a fresh herb garnish. Perfect for a wholesome weeknight meal.
Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 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 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, and dried thyme.
Pat the chicken thighs dry with paper towels. Rub each thigh with olive oil, then evenly coat with the spice mixture.
Place the chicken thighs skin-side up on a large baking sheet or roasting pan.
In a mixing bowl, toss the carrots, red potatoes, red onion, and minced garlic with 1 tablespoon olive oil and a pinch of salt and pepper.
Spread the vegetables around the chicken thighs on the baking sheet in a single layer.
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 vegetables are tender and caramelized.
Remove from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes