Baked Chicken Thighs with Garlic and Vegetables
Make dinner effortless and delicious with these Baked Chicken Thighs with Garlic and Vegetables a hearty, flavor-packed meal perfect for busy weeknights! Juicy, tender chicken thighs are roasted with aromatic garlic and a medley of colorful vegetables, creating a wholesome one-pan dish that’s both comforting and nutritious.
Ingredients
- For the Chicken u0026 Vegetables
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme, rosemary)
- 6 garlic cloves, peeled and smashed
- 2 medium carrots, cut into 1-inch chunks
- 2 medium potatoes, cut into chunks
- 1 red bell pepper, cut into strips
- 1 small zucchini, cut into thick slices
- 1 red onion, cut into wedges
Instructions
- Step 1: Prep the Oven and Pan : Preheat oven to 400°F (200°C). Lightly grease a large baking dish or roasting pan with 1 tablespoon olive oil.
- Step 2: Season the Chicken : Pat chicken thighs dry with paper towels (for crispier skin).Rub with 1 tablespoon olive oil, salt, pepper, paprika, and Italian herbs.Set aside while you prepare the vegetables.
- Step 3: Prepare the Vegetables : In a large mixing bowl, toss carrots, potatoes, bell pepper, zucchini, onion, and garlic with the remaining tablespoon of olive oil.Season lightly with salt and pepper.
- Step 4: Assemble the Dish : Spread vegetables evenly in the baking dish. Nestle chicken thighs on top, skin-side up.Make sure garlic cloves are evenly distributed among the vegetables.
- Step 5: Bake to Perfection : Bake for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and skin is golden and crispy.If desired, broil for the last 2 minutes for extra crispiness.