Description
A simple and flavorful oven-baked bone-in chicken thigh dinner featuring crispy, juicy chicken thighs with roasted vegetables. Perfect for a comforting weeknight meal.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 large carrot, peeled and cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into wedges
1 cup baby potatoes, halved
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Pat the chicken thighs dry with paper towels. Rub each chicken thigh with 1 tablespoon olive oil, then evenly sprinkle the seasoning mixture over both sides of the chicken thighs.
In a large bowl, toss the carrot pieces, red bell pepper pieces, onion wedges, baby potatoes, and minced garlic with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
Arrange the seasoned vegetables in a single layer on a large baking sheet or roasting pan.
Place the seasoned chicken thighs skin-side up on top of the vegetables.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes