Description
A simple and delicious one-pan meal featuring juicy oven-roasted chicken thighs and a medley of seasoned vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium carrots, peeled and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into wedges
1 cup broccoli florets
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix together olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Place the chicken thighs on a large rimmed baking sheet. Brush both sides of the chicken thighs with half of the seasoned olive oil mixture.
In a large bowl, combine carrots, red potatoes, red bell pepper, yellow onion, broccoli florets, and minced garlic.
Pour the remaining seasoned olive oil mixture over the vegetables and toss well to coat evenly.
Spread the vegetables in a single layer on the baking sheet around the chicken thighs.
Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes