Description
Enjoy a comforting and flavorful dinner with these baked chicken thighs and mixed vegetables. This simple yet delicious recipe features tender chicken coated in a blend of garlic powder, paprika, and olive oil, roasted to perfection alongside vibrant carrots, bell peppers, and zucchini for a wholesome, one-pan meal.
Ingredients
Scale
Chicken
- 4 chicken thighs
Vegetables
- 2 cups mixed vegetables (carrots, bell peppers, and zucchini)
Seasoning and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
- Prepare Seasoning Mix: In a large bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Mix thoroughly to create a flavorful coating.
- Coat Chicken: Add the chicken thighs to the bowl and toss them well in the seasoning mixture until they are fully coated.
- Arrange on Baking Sheet: Place the seasoned chicken thighs on a baking sheet, ensuring they are spaced out for even cooking.
- Add Vegetables: Arrange the mixed vegetables around the chicken on the baking sheet, allowing them to roast alongside the meat.
- Bake: Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through, with an internal temperature of 165°F (74°C), and the vegetables are tender.
- Serve: Remove from the oven and serve the baked chicken thighs with roasted vegetables hot for a comforting meal.
Notes
- For crispier skin, broil the chicken for the last 2-3 minutes of baking, watching carefully to avoid burning.
- You can substitute mixed vegetables with your favorite seasonal vegetables like broccoli or green beans.
- Adjust seasoning levels to taste; adding fresh herbs such as rosemary or thyme can enhance the flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
