Roasted Chicken Vegetables Dish (Printable version)
Tender chicken thighs roasted with a medley of vegetables and aromatic herbs for a warm, savory meal.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 red bell peppers, chopped
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced
→ Aromatics & Herbs
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
08 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
→ Seasonings
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon sea salt
11 - 1/2 teaspoon black pepper
→ Oils
12 - 3 tablespoons olive oil
→ Optional
13 - 1 lemon, sliced (for garnish)
# How to Prepare:
01 - Preheat the oven to 425°F.
02 - Toss chicken thighs in a large bowl with 1 tablespoon olive oil, smoked paprika, sea salt, and black pepper.
03 - Spread the seasoned chicken thighs evenly over a large baking sheet.
04 - In the same bowl, combine carrots, bell peppers, red onion, zucchini, garlic, rosemary, thyme, and remaining olive oil; mix thoroughly.
05 - Distribute the vegetable mixture around and between the chicken thighs on the baking sheet.
06 - Roast for 40 to 45 minutes, turning vegetables halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Optional: garnish with lemon slices and serve immediately while hot.
# Expert advice:
01 -
- It feels like a secret handshake with a friend, that perfect blend of roasted vegetables and tender chicken that’s both comforting and exciting.
- This dish became a favorite because it’s easy to prepare yet bursts with layers of herbs and spices that impress every time.
02 -
- Using chicken thighs is a game changer; their higher fat content keeps the meat tender and juicy even with high heat.
- Roasting vegetables halfway through with the chicken ensures everything cooks evenly and develops beautiful caramelization.
03 -
- Pat chicken dry before seasoning to ensure skin gets crispy.
- The secret is flipping the vegetables halfway through roasting to get that evenly caramelized finish.