Description
A flavorful and easy dairy-free roasted chicken thigh dinner featuring crispy skin, tender meat, and roasted vegetables seasoned with herbs and spices.
Ingredients
8 bone-in, skin-on chicken thighs
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 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 medium carrots, peeled and cut into 1/2-inch slices
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and dried thyme.
Pat the chicken thighs dry with paper towels. Rub each chicken thigh with olive oil, then evenly sprinkle the seasoning mixture over all sides of the chicken.
Place the seasoned chicken thighs on a large rimmed baking sheet or roasting pan, skin side up.
In a separate bowl, toss the red bell pepper pieces, yellow bell pepper pieces, red onion wedges, carrot slices, and minced garlic with 1 tablespoon olive oil and the chopped fresh rosemary. Season with a pinch of salt and pepper.
Arrange 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 thighs reach an internal temperature of 165°F (74°C) and the skin is crispy, and the vegetables are tender.
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.
Serve the chicken thighs with the roasted vegetables and lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes