Description
A simple and flavorful oven-roasted bone-in chicken thigh dinner with crispy skin, served alongside roasted vegetables for a complete meal.
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
2 medium carrots, peeled and cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 small red onion, cut into wedges
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
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 the chicken thighs all over with olive oil, then evenly sprinkle the seasoning mixture over both sides of each thigh.
In a large bowl, combine the carrots, red bell pepper, zucchini, red onion, and minced garlic. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season with a pinch of salt and pepper.
Arrange the seasoned vegetables in a single layer on a large rimmed baking sheet or roasting pan.
Place the seasoned chicken thighs skin-side up on top of the vegetables.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve the chicken thighs alongside the roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes