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.
Find it online: https://recipesbyjanet.com/baked-chicken-thighs-and-vegetables/
