Description
Roasted Chicken Thighs with Baby Potatoes and Vegetables is a satisfying, all-in-one meal featuring crispy, juicy chicken thighs, tender baby potatoes, and a colorful mix of roasted vegetables, all seasoned to perfection and baked on a single sheet pan.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 1 cup baby carrots
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, quartered
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss baby potatoes, carrots, bell pepper, zucchini, and onion with 2 tablespoons of olive oil, garlic powder, paprika, thyme, salt, and pepper.
- Spread vegetables evenly on the baking sheet.
- Rub chicken thighs with remaining 1 tablespoon of olive oil and season with additional salt, pepper, and paprika if desired.
- Place chicken thighs on top of the vegetables, skin side up.
- Roast in the preheated oven for 35–40 minutes or until chicken is golden and cooked through (internal temperature should reach 165°F/74°C) and vegetables are tender.
- Broil for an additional 2–3 minutes if a crispier skin is desired.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute chicken thighs with drumsticks or boneless thighs.
- Use any seasonal vegetables you have on hand.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 6g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 135mg