Save to Pinterest A wholesome, flavorful dish featuring juicy roasted chicken thighs surrounded by a medley of tender, caramelized vegetables. Perfect for a fuss-free family dinner with minimal cleanup.
This recipe has become a staple in my household because it's quick to prepare and always pleases everyone at the table.
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon dried thyme
- Vegetables: 2 medium carrots peeled and cut into 1-inch pieces, 2 medium Yukon Gold potatoes cut into 1-inch chunks, 1 red bell pepper cut into 1-inch pieces, 1 red onion cut into wedges, 2 cloves garlic minced, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried Italian herbs (or herbes de Provence)
- Garnish: 2 tablespoons fresh parsley chopped (optional), Lemon wedges (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Season Chicken:
- Pat the chicken thighs dry with paper towels. In a large bowl, toss them with 1 tablespoon olive oil, salt, pepper, smoked paprika, and thyme.
- Prepare Vegetables:
- In a separate bowl, toss the carrots, potatoes, bell pepper, onion, and garlic with 1 tablespoon olive oil, salt, black pepper, and Italian herbs.
- Arrange on Pan:
- Arrange the vegetables in a single layer on a large rimmed baking sheet or roasting pan. Nestle the seasoned chicken thighs skin-side up among the vegetables.
- Roast:
- Roast in the preheated oven for 40 45 minutes or until the chicken is golden, the skin is crispy, and the juices run clear (internal temperature should reach 165°F/74°C). Stir vegetables halfway through for even roasting.
- Rest and Garnish:
- Remove from the oven. Let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
Save to Pinterest This dish is always a hit with my family especially on busy weeknights when time is limited but a hearty meal is needed.
Preparation Tips
Make sure to dry the chicken skin thoroughly for maximum crispiness. Toss the vegetables gently so they don’t break before roasting.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the skin crispy.
Variations
Try swapping in sweet potatoes or parsnips for a sweeter flavor profile. Add a splash of lemon juice before serving for brightness.
Save to Pinterest This recipe is simple yet impressive a go-to for effortless weekday dinners.
Recipe Questions & Answers
- → Can I use boneless chicken instead?
Yes, substituting boneless, skinless chicken thighs or breasts is possible; reduce cooking time by 10 to 15 minutes to avoid drying out.
- → What vegetables work best for roasting?
Root vegetables like carrots and potatoes roast well along with bell peppers and onions for sweetness and texture.
- → How do I ensure the chicken skin is crispy?
Patting the skin dry before seasoning and roasting at a high temperature helps achieve a crispy, golden skin.
- → Is it necessary to stir the vegetables during cooking?
Stirring halfway through ensures even roasting and caramelization for all vegetables.
- → What are good garnishes for this dish?
Chopped fresh parsley and lemon wedges add brightness and a fresh finish to the savory roasted components.