This baked chicken and vegetables dish is a simple yet satisfying meal that brings together tender chicken, seasonal vegetables, and flavorful herbs. It’s perfect for a family dinner or meal prep for the week.
The recipe is easy to follow and requires minimal hands-on time, making it a great option for busy weeknights.
Preparing the Chicken Thighs
To start, selecting the right chicken thighs is key. Opt for bone-in, skin-on thighs for maximum flavor and juiciness.
Begin by patting the chicken dry with paper towels. This step helps achieve that coveted crispy skin.
Season both sides generously with salt, pepper, garlic powder, dried thyme, and paprika. These spices will infuse the chicken with a delightful aroma and taste as it bakes.
Choosing and Preparing the Vegetables
Next, focus on the vegetables. A vibrant mix of carrots, bell peppers, and zucchini not only adds color but also a variety of textures.
Chop the vegetables into bite-sized pieces for even cooking.
In a large bowl, drizzle them with olive oil and toss until they are well coated. This will help them roast beautifully alongside the chicken.
Combining Ingredients for Baking
Once the chicken and vegetables are prepped, it’s time to combine them in a baking dish.
Arrange the seasoned chicken thighs on top of the colorful vegetables. This allows the juices from the chicken to seep into the veggies as they cook, enhancing their flavor.
Make sure to spread the vegetables evenly to ensure they roast properly.
Baking to Perfection
Preheat your oven to 400°F (200°C) before placing the dish inside.
Bake for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
The result will be golden brown chicken with a crispy skin, perfectly complemented by the roasted veggies.
Serving and Garnishing
Once out of the oven, let the dish rest for a few minutes.
Garnish with fresh parsley for a pop of color and freshness.
This dish is best served hot, making it a comforting meal perfect for any occasion.
Enjoying the Meal
Gather around the table and enjoy this hearty dish with family or friends.
The combination of juicy chicken and colorful roasted vegetables makes for a satisfying meal that’s sure to please everyone.
Pair it with a simple salad or crusty bread for a complete dining experience.
Easy Oven-Baked Chicken and Vegetables Recipe
This dish features juicy chicken thighs roasted alongside a mix of colorful vegetables like carrots, bell peppers, and zucchini, all seasoned with olive oil and herbs. The total cooking time is about 1 hour and serves 4 people.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, thyme, and paprika.
- Prepare the Vegetables: Chop the mixed vegetables into bite-sized pieces and place them in a large bowl. Drizzle with olive oil and toss to coat.
- Combine: In a large baking dish, arrange the seasoned chicken thighs on top of the vegetables.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Serve: Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 15g