Baked Chicken Thigh with Vegetable Recipes for Easy Dinner

If you’re searching for a wholesome, delicious, and fuss-free dinner that’s both comforting and nourishing, look no further than baked chicken thigh with vegetables. There’s something unbeatable about the aroma of juicy chicken thighs roasting alongside a medley of colorful, caramelized veggies.

This recipe delivers a full, balanced meal in one pan, making cleanup a breeze and weeknight cooking a joy.

Whether you’re serving family, meal-prepping for the week, or hosting friends, this dish will quickly become a go-to staple. The combination of tender, flavorful chicken and perfectly roasted vegetables creates a harmony of textures and tastes—with very little hands-on time required.

Plus, it’s wildly adaptable: swap in your favorite vegetables or experiment with different seasonings for endless variety. In today’s post, I’ll share my favorite version, along with plenty of tips, nutrition facts, and serving ideas.

Let’s get started!

Why You’ll Love This Recipe

• One-pan simplicity: Everything cooks together for minimal prep and fewer dishes.
• Juicy, flavorful chicken thighs: Thighs stay moist and absorb flavor beautifully.
• Versatile vegetables: Mix and match with what’s in season or your fridge.
• Healthy and balanced: Protein, fiber, and vitamins all in one dish.
• Family-friendly: Even picky eaters love the savory, roasted flavors.
• Perfect for meal prep: Make extra for easy lunches or dinners throughout the week.
• Customizable: Easily adapt the seasonings or veggies to fit dietary needs and preferences.

Baked chicken thigh with vegetables is a meal that checks every box—whether you crave comfort, nutrition, or convenience!

Ingredients

Equipment

• Large rimmed baking sheet or roasting pan (at least 18″ x 13″)
• Mixing bowls (for tossing veggies and marinating chicken)
• Chef’s knife and cutting board
• Measuring spoons and cups
• Tongs or spatula
• Aluminum foil or parchment paper (optional, for easy cleanup)
• Paper towels (for patting chicken dry)

Instructions

1. Preheat your oven to 425°F (220°C).

   High heat ensures the chicken skin gets crispy and the vegetables caramelize beautifully. Place a rack in the center of the oven.

2. Prepare the chicken thighs.

   Pat the chicken thighs dry with paper towels. In a large bowl, toss them with half of the olive oil, half the garlic, lemon zest, oregano, paprika, salt, and black pepper.

   Make sure every piece is evenly coated. Set aside to marinate while you prep the vegetables.

3. Prepare the vegetables.

   In a separate bowl, combine the potatoes, carrots, bell pepper, onion, and broccoli. Drizzle with the remaining olive oil and toss with the rest of the garlic, a pinch of salt and pepper, and a squeeze of lemon juice.

   Mix until all veggies are lightly coated.

4. Arrange everything on the baking sheet.

   Line your sheet pan with parchment or foil for easy cleanup, if desired. Spread the vegetables in an even layer.

   Nestle the chicken thighs, skin-side up, among the veggies. Try not to crowd—space helps everything roast rather than steam.

5. Bake.

   Roast for 35-45 minutes, or until the chicken skin is golden and crispy, the juices run clear (internal temp should be 175°F/80°C), and the vegetables are tender and caramelized. Halfway through, use tongs to stir the vegetables and baste the chicken with pan juices for extra flavor.

6. Broil for extra crispiness (optional).

   If you want extra-crispy skin, switch your oven to broil for the last 2-3 minutes. Watch closely to prevent burning.

7. Rest and garnish.

   Remove the pan from the oven. Let the chicken rest for 5 minutes.

   Sprinkle chopped fresh parsley over the top for a burst of color and freshness.

8. Serve.

   Plate the chicken thighs with a generous helping of roasted vegetables. Spoon some pan juices over everything and enjoy!

Tips & Variations

Tip: For the juiciest chicken, always pat the skin dry before seasoning. This helps the skin crisp up beautifully.

• Vegetable swaps: Try sweet potatoes, zucchini, Brussels sprouts, green beans, or cauliflower. Just cut all veggies to similar sizes for even roasting.
• Seasoning options: Use Italian seasoning, thyme, rosemary, cumin, or smoked paprika for different flavor profiles.
• Boneless thighs or breasts: You can substitute boneless, skinless chicken thighs or breasts. Adjust bake time (boneless cuts cook faster, check after 25-30 minutes).
• Spicy kick: Add a pinch of crushed red pepper or cayenne to your marinade for extra heat.
• Sheet pan separation: For ultra-crispy veggies, roast chicken and vegetables on separate pans, then combine before serving.
• Meal prep: This recipe reheats well for up to 4 days. Store in airtight containers and reheat in the oven or microwave.
• Make it dairy-free or gluten-free: This dish is naturally both! Always check the labels of your seasonings to be sure.

“The secret to perfect roasted vegetables? Don’t overcrowd the pan! Give everything space to caramelize, not steam.”

Nutrition Facts

Nutrition data is approximate and will vary based on exact ingredients and serving sizes.

Serving Suggestions

This baked chicken thigh with vegetables is a complete meal on its own, but you can easily round it out with a few simple additions:

• Serve over grains: Spoon chicken and veggies over fluffy quinoa, rice, or couscous to soak up the delicious juices.
• Add a sauce: Drizzle with homemade tzatziki, pesto, or a squeeze of extra lemon for freshness.
• Pair with a salad: A crisp green salad or tangy slaw makes a refreshing contrast.
• Warm crusty bread: Perfect for sopping up every last drop of pan juices.
• Wine pairing: Enjoy with a chilled glass of Sauvignon Blanc or a light Pinot Noir.

For a fun twist, double up the veggies and save some for meal prep—try them in wraps, grain bowls, or over eggs for breakfast.

Love easy chicken dinners?

• Try these Baja Chicken Tacos Cheesecake Factory Recipe Copycat Guacamole for a fresh, zesty meal!
• Looking for a healthy veggie side? Check out Allens Green Beans Recipe for a vibrant, simple addition.
• Need a sweet snack after dinner? These Almond Cashew Clusters Recipe are perfect for guilt-free munching.

Conclusion

There’s no denying the comfort and convenience of a one-pan baked chicken thigh with vegetables. With its juicy, flavorful chicken, golden roasted veggies, and easy cleanup, it’s a dish that fits seamlessly into busy weeknights and special occasions alike.

Even better, it’s endlessly adaptable—so you can use whatever ingredients you have on hand and tweak the flavors to suit your mood.

I hope this recipe becomes a staple in your kitchen, just as it has in mine! Whether you’re meal-prepping, feeding a crowd, or simply craving a wholesome dinner, this hearty meal is sure to satisfy.

Don’t forget to experiment with your favorite vegetables and seasonings, and check out my other recipes for even more kitchen inspiration. Happy cooking!