When it comes to a comforting, hearty dinner that’s both delicious and effortless, baked chicken thighs with vegetables are an unbeatable choice. This dish combines tender, juicy chicken thighs with a colorful medley of vegetables, all roasted together to create a perfect harmony of flavors.
Whether you’re cooking for your family or hosting friends, this recipe promises a satisfying meal with minimal prep and cleanup.
The magic of this recipe lies in its simplicity and versatility. You can customize the vegetables to your liking or based on what’s in season, and the chicken thighs stay moist and flavorful thanks to the baking method.
Plus, the whole dish cooks in one pan, making it ideal for busy weeknights or lazy weekends. If you love meals that are both wholesome and crowd-pleasing, keep reading to discover how to create this easy, tasty baked chicken thighs with vegetables recipe!
Why You’ll Love This Recipe
There are so many reasons to make this baked chicken thighs with vegetables recipe your go-to dinner. First, it’s incredibly simple to prepare, requiring just one sheet pan, which means less mess and fewer dishes to wash afterward.
The ingredients are readily available and budget-friendly, making it accessible for any home cook.
The chicken thighs come out perfectly juicy with a crispy skin, while the roasted vegetables develop a natural sweetness and slight caramelization that elevates the entire dish. It’s also highly adaptable — you can swap out vegetables or adjust seasonings based on your preferences or what you have on hand.
Not to mention, this recipe is packed with nutrients, offering a balanced meal with protein, fiber, and vitamins all in one dish. It’s a great option for meal prep or a family-friendly dinner that everyone will enjoy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 6 pieces (about 2 lbs) |
| Carrots | 3 medium, peeled and cut into sticks |
| Baby potatoes | 1 lb, halved |
| Red bell pepper | 1 large, sliced |
| Zucchini | 1 medium, sliced into rounds |
| Olive oil | 3 tablespoons |
| Garlic cloves | 4, minced |
| Fresh rosemary | 2 teaspoons, chopped (or 1 teaspoon dried) |
| Salt | 1 ½ teaspoons, divided |
| Black pepper | 1 teaspoon, divided |
| Paprika | 1 teaspoon |
| Lemon juice | 1 tablespoon (optional, for finishing) |
Equipment
- Baking sheet or roasting pan (large enough to fit chicken and vegetables without overcrowding)
- Mixing bowl for tossing vegetables and marinade
- Measuring spoons
- Sharp knife and cutting board
- Tongs or spatula for turning chicken
- Aluminum foil (optional, for easier cleanup)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature helps to crisp up the chicken skin and roast the vegetables evenly.
- Prepare the vegetables: In a large mixing bowl, combine the carrots, baby potatoes, bell pepper, and zucchini. Drizzle with 2 tablespoons of olive oil, half the minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Toss well to coat all the veggies evenly.
- Season the chicken thighs: Pat the chicken thighs dry with paper towels to ensure crispy skin. Rub each piece with the remaining 1 tablespoon olive oil, remaining garlic, ½ teaspoon salt, ½ teaspoon black pepper, paprika, and rosemary. Make sure to get the seasoning under the skin for maximum flavor.
- Arrange the chicken and vegetables: Spread the seasoned vegetables on the baking sheet in an even layer. Nestle the chicken thighs skin-side up on top of the vegetables, ensuring they are not crowded. This helps everything roast properly.
- Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Halfway through cooking, use tongs to turn the vegetables for even roasting, but leave the chicken skin-side up to crisp.
- Broil for 2-3 minutes (optional): If you want extra crispy skin, switch your oven to broil and cook for an additional 2-3 minutes, watching closely so it doesn’t burn.
- Finish and serve: Remove the pan from the oven and drizzle lemon juice over the chicken and vegetables. Let rest for 5 minutes before serving to allow juices to redistribute.
Tips & Variations
“For the crispiest chicken skin, always pat the chicken dry before seasoning and baking.”
If you want to mix up the vegetables, try adding Brussels sprouts, sweet potatoes, or even cauliflower florets. Root vegetables like parsnips and turnips also roast beautifully with chicken thighs.
For a Mediterranean twist, swap the rosemary for oregano and add olives and cherry tomatoes to the pan before baking. You can also try marinating the chicken in a mixture of yogurt, garlic, and spices for a few hours to add extra tenderness and flavor.
Make it a one-pan meal: If you prefer, toss in some green beans or asparagus during the last 10 minutes of roasting to keep them fresh and crisp.
Don’t forget to check out our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for more inspiration on roasting with chicken.
Nutrition Facts
| Nutrient | Amount per Serving (1 chicken thigh + vegetables) |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 450 mg |
Serving Suggestions
This baked chicken thighs with vegetables dish is a complete meal on its own, but you can elevate it with a few sides or garnishes. Serve with a fresh green salad tossed with a light vinaigrette to add brightness and crunch.
For a heartier meal, pair it with rice pilaf, quinoa, or crusty bread to soak up the flavorful pan juices. Roasted garlic mashed potatoes would also complement this dish beautifully.
If you’re interested in trying some plant-based sides, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious or our Vegan Slow Cooker Recipe for Easy, Delicious Meals for flavorful vegan options.
Conclusion
This baked chicken thighs with vegetables recipe is a perfect blend of ease, flavor, and nutrition. It’s the kind of meal that feels like a warm hug after a busy day — satisfying and wholesome without requiring hours in the kitchen.
By roasting everything together, you get a delicious combination of crispy chicken skin, juicy meat, and tender, caramelized vegetables that everyone will love. The simple ingredient list and straightforward instructions make it accessible for cooks of all skill levels.
Whether you’re cooking for family dinners, meal prepping for the week, or entertaining guests, this recipe is a reliable favorite. Don’t hesitate to experiment with different vegetables and seasonings to make it your own.
And if you enjoyed this, be sure to explore more recipes like our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for diverse and exciting meal ideas.
📖 Recipe Card: Baked Chicken Thighs with Vegetables
Description: Juicy baked chicken thighs paired with roasted seasonal vegetables make a hearty and healthy meal. This easy recipe is perfect for weeknight dinners.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups baby carrots
- 2 cups diced potatoes
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 1 medium onion, sliced
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, garlic powder, paprika, thyme, salt, and pepper.
- Toss chicken thighs with half the seasoning mixture.
- In a baking dish, combine vegetables and minced garlic, then toss with remaining seasoning.
- Place chicken thighs on top of vegetables.
- Bake uncovered for 40 minutes or until chicken is cooked through and vegetables are tender.
- Let rest for 5 minutes before serving.
Nutrition: Calories: 450 kcal | Protein: 35 g | Fat: 28 g | Carbs: 20 g
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