Roasted chicken thighs and vegetables is one of my favorite fuss-free dinners. With juicy, golden chicken and perfectly caramelized veggies all cooked together on one pan, it’s hearty, healthy, and incredibly satisfying. Everything roasts in the same oven at the same time, making cleanup easy and the flavor unbeatable.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one pan. The chicken thighs stay moist and flavorful with crispy skin, while the vegetables soak up all the juices as they roast. It’s endlessly flexible depending on what I have on hand, and I can customize the seasonings to suit my mood—from classic herbs to smoky spices or lemony zest. It’s weeknight-friendly and dinner-party worthy at the same time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Bone-in, skin-on chicken thighs

  • Olive oil

  • Garlic, minced

  • Fresh rosemary or thyme (or dried herbs)

  • Paprika

  • Salt

  • Black pepper

  • Assorted vegetables (like carrots, potatoes, bell peppers, red onion, or zucchini)

  • Optional: lemon wedges for serving

Directions

  1. I preheat the oven to 425°F (220°C) and line a large baking sheet or roasting pan with parchment for easy cleanup.

  2. I pat the chicken thighs dry and season them with olive oil, garlic, herbs, paprika, salt, and pepper.

  3. I chop the vegetables into uniform pieces and toss them with olive oil, salt, pepper, and any additional herbs or spices I like.

  4. I spread the vegetables on the baking sheet and nestle the seasoned chicken thighs skin-side up on top or beside them.

  5. I roast everything for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

  6. I broil for an extra 2–3 minutes if I want the skin crispier, then let everything rest for 5 minutes before serving.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 40 minutes to cook, so I can have a full, flavorful meal ready in under an hour.

Variations

Sometimes I use boneless chicken thighs or drumsticks instead of bone-in. I’ve also swapped in sweet potatoes, Brussels sprouts, or cherry tomatoes depending on the season. When I want a Mediterranean twist, I add olives, lemon slices, and a sprinkle of oregano. For a smoky flavor, I use smoked paprika and cumin in the spice blend.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place everything on a baking sheet and warm it in a 350°F (175°C) oven for 10–15 minutes, or microwave for a quick option (though the skin won’t stay crispy in the microwave).

FAQs

Can I use boneless, skinless chicken thighs?

Yes, I’ve used them before, but they cook a little faster—about 25–30 minutes. They also won’t get as crispy without the skin, but they’re still juicy and flavorful.

What vegetables work best?

I usually go for a mix of root vegetables and quicker-cooking options like bell peppers or onions. Just make sure everything is cut to similar sizes so it roasts evenly.

Can I make this ahead of time?

Yes, I sometimes prep everything a few hours ahead and keep it covered in the fridge. Then I just pop it in the oven when ready to cook.

How do I keep the chicken skin crispy?

I always roast skin-side up and avoid crowding the pan so air can circulate. A quick broil at the end also helps get that golden finish.

Do I need to flip the chicken or vegetables during roasting?

No, I usually leave the chicken undisturbed so the skin crisps, but I sometimes toss the vegetables halfway through for even browning.

Conclusion

Roasted chicken thighs and vegetables is one of those dependable, comforting meals that never lets me down. It’s easy, flavorful, and nourishing—all with minimal prep and cleanup. Whether I’m cooking for a busy weeknight or hosting friends, this one-pan wonder always delivers a satisfying dinner with simple ingredients and bold flavor.

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Roasted Chicken Thighs and Vegetables

Roasted Chicken Thighs and Vegetables

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Roasted chicken thighs and vegetables is a comforting one-pan meal featuring juicy, crispy-skinned chicken thighs and perfectly caramelized vegetables. It’s easy to prepare, customizable with seasonal produce and spices, and ideal for weeknights or gatherings.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil (plus more for vegetables)
  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary or thyme (or 1/2 tsp dried)
  • 1 tsp paprika
  • Salt and black pepper to taste
  • 3 cups assorted vegetables (e.g., carrots, potatoes, bell peppers, red onion, zucchini), chopped into bite-sized pieces
  • Optional: lemon wedges for serving

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat chicken dry. Rub with 2 tbsp olive oil, garlic, rosemary/thyme, paprika, salt, and pepper.
  3. Toss vegetables with olive oil, salt, pepper, and any extra herbs or spices.
  4. Spread vegetables on the baking sheet and place chicken thighs skin-side up on top or beside them.
  5. Roast for 35–45 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
  6. Broil for 2–3 minutes if crispier skin is desired. Let rest 5 minutes before serving.

Notes

  • Cut vegetables uniformly for even roasting.
  • Use boneless thighs or drumsticks, adjusting cook time accordingly.
  • Try seasonal swaps like sweet potatoes or Brussels sprouts.
  • For extra flavor, add olives or lemon slices before roasting.

Nutrition

  • Serving Size: 1 chicken thigh with vegetables
  • Calories: 420
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 25g
  • Saturated Fat: 7g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 115mg

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