Baked Chicken Thighs
Succulent, savory, and unbelievably tender, these baked chicken thighs are a dinner dream come true, flavored with a harmonious blend of spices and paired with colorful vegetables.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
- Cutting Board
Ingredients
Spices
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
Chicken
- 3 pounds bone-in skin-on chicken thighs (about 8 thighs)
Vegetables
- 2 medium carrots peeled and sliced
- 1 piece red bell pepper chopped
- 1 medium zucchini sliced
- 1 medium red onion cut into 1-inch squares
- 1 crown broccoli cut into florets
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C) to help crisp the skin of the chicken thighs.
- Step 2: In a large bowl, combine the garlic powder, paprika, Italian seasoning, and salt. Rub the seasoning mixture all over the chicken thighs.
- Step 3: Prepare your vegetables by slicing the carrots, chopping the red bell pepper, slicing the zucchini, cutting the red onion into squares, and chopping the broccoli into florets.
- Step 4: In a large baking dish, drizzle the olive oil and toss the cut vegetables to coat them evenly. Spread the veggies out in an even layer, then place the seasoned chicken thighs on top, skin side up.
- Step 5: Sprinkle a little extra salt and pepper over the chicken thighs and vegetables. Bake for 35-45 minutes or until the chicken is cooked through and the skin is golden and crispy.
- Step 6: Once done, let the dish rest for a few minutes before serving hot alongside the roasted vegetables.
Notes
For extra crispy skin, pat the chicken thighs dry before seasoning. Marinating for a few hours can enhance flavor. Don't overcrowd the pan for proper roasting.