Roasted Chicken Thighs and Vegetables: Easy One-Pan Delight
Enjoy a deliciously simple roasted chicken thighs and vegetables dish, perfect for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 2 cups mixed vegetables (carrots, bell peppers, and zucchini)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs and mixed vegetables.
- Drizzle olive oil over and season with garlic powder, paprika, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture in a single layer on a baking sheet.
- Bake for 35-40 minutes, or until the chicken is cooked through and golden brown.
- Let it rest for a few minutes before serving.
Notes
- This dish can be served with rice or crusty bread.
- You can substitute the vegetables based on what’s in season.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 350
- Sugar: 5g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Roasted Chicken Thighs, One-Pan Meals, Easy Recipes