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Baked Chicken Thighs and Vegetables

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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.

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

  1. 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.
  2. Prepare the Vegetables: In a large bowl, mix potatoes, precooked carrots, minced shallots, and crushed garlic. Toss with olive oil, salt, pepper, and thyme.
  3. Assemble the Dish: Transfer vegetables into a baking dish. Place marinated chicken thighs on top and tuck bay leaves into the dish.
  4. 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.
  5. Crisp the Chicken: Remove the chicken and broil (grill) for a few minutes to crisp up the skin.
  6. 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.