Description
A simple and delicious one-pan meal featuring tender oven-roasted chicken thighs and a medley of seasoned vegetables. Perfect for an easy dinner with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
2 medium carrots, peeled and cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Mix well to create the seasoning oil.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning oil.
Place the seasoned chicken thighs on a large rimmed baking sheet, skin side up.
Add the carrots, red bell pepper, zucchini, and red onion to the bowl with any remaining seasoning oil. Toss the vegetables to coat them evenly.
Arrange the vegetables around the chicken thighs on the baking sheet in a single layer.
Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and squeeze lemon wedges over the chicken and vegetables.
Let the chicken rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes