Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together on a single baking sheet, simplifying both preparation and cleanup.
- Balanced Nutrition: Combines protein-rich chicken with a variety of vegetables, offering a well-rounded meal.
- Customizable: Easily adaptable with your favorite vegetables or seasonings to suit personal tastes.
Ingredients
- 2 chicken thighs
- 6 small potatoes
- 4 carrots, cut diagonally and precooked for 10 minutes
- 2 small shallots, minced
- 4 garlic cloves, crushed with skins on
- Olive oil
- Salt
- Pepper
- Thyme
- 2 bay leaves
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken: Rub the chicken thighs with lemon, then season with salt, pepper, thyme, and a drizzle of olive oil. Cover and let marinate for at least 1 hour or overnight for enhanced flavor.
- Prepare the Vegetables: In a large bowl, combine the potatoes, precooked carrots, minced shallots, and crushed garlic cloves. Toss with olive oil, salt, pepper, and thyme until evenly coated.
- Assemble the Dish: Transfer the vegetable mixture into a baking dish. Place the marinated chicken thighs on top of the vegetables. Tuck the bay leaves into the dish for added aroma.
- Bake: Preheat the oven to 180°C (350°F). Bake the assembled dish for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Crisp the Chicken: Once cooked, remove the chicken thighs and place them under the oven's grill (broiler) for a few minutes to achieve a crispy skin.
- Serve: Garnish the vegetables with chopped parsley and serve alongside the crispy chicken thighs.
Servings and Timing
- Servings: 2
- Preparation Time: 15 minutes (excluding marination)
- Cooking Time: 1 to 1.5 hours
Variations
- Vegetable Choices: Incorporate other vegetables like bell peppers, zucchini, or Brussels sprouts. Ensure all vegetables are cut to similar sizes for even cooking.
- Seasoning: Experiment with different herbs and spices, such as rosemary, paprika, or oregano, to tailor the flavor profile.
- Protein Alternatives: Substitute chicken thighs with drumsticks or bone-in chicken breasts, adjusting cooking times accordingly.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, approximately 15-20 minutes. Alternatively, microwave on medium power until hot.
FAQs
How can I ensure the chicken skin becomes crispy?
Patting the chicken skin dry before seasoning and placing it under the broiler for a few minutes after baking can enhance crispiness.
Can I use boneless, skinless chicken thighs for this recipe?
Yes, but they may cook faster. Monitor the internal temperature to prevent overcooking.
What other vegetables work well in this dish?
Vegetables like bell peppers, zucchini, or Brussels sprouts are excellent additions.
How do I prevent the vegetables from becoming too soft?
Cutting vegetables into uniform sizes ensures even cooking and prevents some from becoming mushy while others remain undercooked.
Is it necessary to precook the carrots?
Precooking carrots ensures they are tender when the dish is finished, especially if they are cut into larger pieces.
Can I prepare this dish in advance?
Yes, you can marinate the chicken and prepare the vegetables ahead of time. Assemble just before baking.
What should I do if the chicken cooks faster than the vegetables?
If the chicken is done before the vegetables, remove it from the oven and let the vegetables continue cooking until tender.
How can I add more flavor to the vegetables?
Tossing the vegetables in the chicken's marinade or adding a splash of balsamic vinegar can enhance their flavor.
Can I freeze leftovers?
Yes, store cooled leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
What side dishes pair well with this meal?
A fresh green salad or crusty bread complements this dish nicely.
Conclusion
This baked chicken thighs and vegetables recipe offers a simple yet delicious meal that's perfect for any occasion. Its versatility allows for personal touches, making it a staple in any kitchen.
Baked Chicken Thighs and Vegetables
Baked chicken thighs with roasted vegetables make for a hearty and flavorful one-pan meal. Juicy, seasoned chicken thighs are oven-baked alongside a medley of tender, well-seasoned vegetables, creating a nutritious and satisfying dish perfect for any night of the week.
- Prep Time: 15 minutes (excluding marination
- Cook Time: 1 to 1.5 hours
- Total Time: 1 hour 15 minutes to 1 hour 45 minutes
- Yield: 2 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 chicken thighs
- 6 small potatoes
- 4 carrots, cut diagonally and precooked for 10 minutes
- 2 small shallots, minced
- 4 garlic cloves, crushed with skins on
- Olive oil
- Salt
- Pepper
- Thyme
- 2 bay leaves
Instructions
- Marinate the Chicken: Rub the chicken thighs with lemon, then season with salt, pepper, thyme, and olive oil. Cover and marinate for at least 1 hour or overnight for deeper flavor.
- Prepare the Vegetables: In a large bowl, mix potatoes, precooked carrots, minced shallots, and crushed garlic. Toss with olive oil, salt, pepper, and thyme.
- Assemble the Dish: Transfer vegetables into a baking dish. Place marinated chicken thighs on top and tuck bay leaves into the dish.
- Bake: Preheat oven to 180°C (350°F). Bake for 1 to 1.5 hours until the chicken reaches 165°F (74°C) internally and vegetables are tender.
- Crisp the Chicken: Remove the chicken and broil (grill) for a few minutes to crisp up the skin.
- Serve: Garnish vegetables with parsley and serve with crispy chicken thighs.
Notes
- Vegetable Variations: Swap in zucchini, bell peppers, or Brussels sprouts for a different flavor.
- Seasoning Options: Experiment with rosemary, paprika, or oregano.
- Storage & Reheating: Keep leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
