Description
A simple and flavorful baked chicken thigh dinner featuring juicy, crispy-skinned chicken thighs roasted with vegetables for a complete meal.
Ingredients
8 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 teaspoon dried thyme
4 medium carrots, peeled and cut into 1-inch pieces
1 large red onion, cut into wedges
3 medium potatoes, cut into 1-inch cubes
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 olive oil, then evenly coat with the spice mixture.
Place the cut carrots, red onion wedges, and potato cubes in a large baking dish or sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with minced garlic. Toss to coat evenly.
Arrange the chicken thighs skin-side up on top of the vegetables in the baking dish.
Bake 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.
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: 40 minutes