Description
A simple and delicious baked chicken thigh dinner featuring juicy, seasoned chicken thighs roasted to perfection with tender roasted vegetables.
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
2 medium carrots, peeled and cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into wedges
1 cup baby potatoes, halved
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, 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.
In a large mixing bowl, combine the carrots, red bell pepper, yellow onion, baby potatoes, and minced garlic. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
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 thighs reach an internal temperature of 165°F (74°C) and the skin is crispy, and the vegetables are tender.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes