Description
A flavorful and juicy oven-roasted bone-in chicken thigh dinner served with roasted vegetables, perfect for a comforting and satisfying meal.
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon 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 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, mix together 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 on both sides of the chicken thighs.
In a large roasting pan or baking dish, combine the carrots, red bell pepper, onion, baby potatoes, and minced garlic. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season the vegetables with a pinch of salt and pepper.
Place the seasoned chicken thighs on top of the vegetables in the roasting pan, skin side up.
Roast 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 pan 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