Print

Roasted Chicken Thighs and Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Find it online: https://allcookedup.com/roasted-chicken-thighs-and-vegetables/