Description
A simple and delicious one-pan meal featuring tender baked chicken thighs and a medley of roasted vegetables seasoned with herbs and garlic. Perfect for an easy weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
3 medium carrots, peeled and cut into 1-inch pieces
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, cut into 1/2-inch thick rounds
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the kosher salt, black pepper, dried thyme, dried rosemary, and garlic powder.
Pat the chicken thighs dry with paper towels. Rub each thigh with 1 tablespoon olive oil, then sprinkle the seasoning mixture evenly over all sides of the chicken.
In a large bowl, combine the carrots, red bell peppers, red onion, zucchini, and minced garlic. Drizzle with the remaining 1 tablespoon olive oil and toss to coat evenly.
Spread the vegetables in a single layer on a large rimmed baking sheet.
Place the seasoned chicken thighs skin-side up on top of the vegetables, spacing them evenly.
Bake in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes