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Here’s a simple, delicious, and low-effort recipe for Oven-Roasted Chicken Thighs and Vegetables — juicy, crispy-skinned chicken thighs roasted with tender, flavorful veggies all in one pan. 🐔🥕🥔
🍽️ Baked Chicken Thighs & Vegetables
🕒 Prep Time: 15 minutes
⏱️ Bake Time: 40–50 minutes
🍴 Serves: 4
📝 Ingredients
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4–6 bone-in, skin-on chicken thighs (or boneless if preferred)
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1 lb baby potatoes (halved)
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2–3 carrots, peeled and cut into chunks
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1 bell pepper, chopped (any color)
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1 zucchini, sliced (optional)
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½ red onion, sliced
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3 tbsp olive oil
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1 tsp garlic powder
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1 tsp paprika
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1 tsp dried thyme or rosemary
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Salt & pepper, to taste
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Optional: lemon wedges or fresh parsley for serving
👩🍳 Instructions
🔹 1. Preheat Oven
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Preheat to 425°F (220°C).
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Line a large baking sheet or roasting pan with parchment or foil for easier cleanup.
🔹 2. Season the Chicken
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Pat the chicken thighs dry with paper towels.
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Drizzle with 1 tbsp olive oil, then season with salt, pepper, garlic powder, paprika, and thyme.
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Rub seasoning evenly under and over the skin.
🔹 3. Prep the Vegetables
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In a large bowl, toss chopped veggies with remaining 2 tbsp olive oil, plus a sprinkle of salt, pepper, and extra herbs if desired.
🔹 4. Arrange & Roast
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Spread the veggies evenly on the baking sheet.
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Nestle the seasoned chicken thighs on top (skin side up).
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Roast for 40–50 minutes, until chicken is golden and registers 165°F internally, and veggies are tender.
🔥 Optional: Broil for the last 2–3 minutes to crisp up the chicken skin.
🔹 5. Serve
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Let rest 5 minutes before serving.
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Garnish with chopped parsley or a squeeze of lemon juice for brightness.
🔁 Variations
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Swap in sweet potatoes, green beans, or Brussels sprouts
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Add a drizzle of balsamic glaze or honey mustard before serving
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Use boneless, skinless thighs, but reduce cook time by 10–15 minutes
Want a sheet pan version, marinade option, or make-ahead meal prep format? I can help with that too!