Oven-Roasted Chicken Thighs with Vegetables

Oven-roasted chicken thighs with vegetables is a simple yet incredibly flavorful and satisfying dish that’s perfect for any night of the week. This one-pan wonder combines juicy, seasoned chicken thighs with a medley of colorful and tender roasted vegetables. Whether you’re cooking for your family or hosting a dinner party, this recipe is a winner. In this guide, we’ll walk you through the ingredients, step-by-step instructions, and some tips for creating a delicious and hassle-free meal.



For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste

For the Vegetables:

  • 1 pound (450g) baby potatoes, halved
  • 2 carrots, peeled and cut into chunks
  • 2 bell peppers (red, yellow, or green), cut into strips
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced into rounds
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh herbs (such as rosemary, thyme, or parsley) for garnish (optional)


Step-by-Step Instructions:

Step 1: Preheat the Oven

  1. Preheat your oven to 425°F (220°C).

Step 2: Season the Chicken Thighs

  1. In a small bowl, mix together the garlic powder, paprika, dried thyme, dried rosemary, salt, and black pepper.
  2. Rub the chicken thighs with olive oil, then season them evenly with the spice mixture. Make sure to season both sides.

Step 3: Prepare the Vegetables

  1. In a large mixing bowl, combine the halved baby potatoes, carrot chunks, bell pepper strips, red onion wedges, zucchini rounds, and cherry tomatoes.
  2. Drizzle the vegetables with olive oil and season with salt and black pepper. Toss well to coat all the vegetables evenly.

Step 4: Arrange Everything on a Baking Sheet

  1. Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Place the seasoned chicken thighs on one side of the baking sheet, skin-side up.
  3. Spread the prepared vegetables on the other side of the baking sheet.

Step 5: Roast in the Oven

  1. Roast everything in the preheated oven for 30-35 minutes, or until the chicken thighs are cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.

Step 6: Garnish and Serve

  1. Remove the baking sheet from the oven, and let it rest for a few minutes.
  2. Optionally, garnish the dish with fresh herbs like rosemary or thyme.
  3. Serve your oven-roasted chicken thighs with vegetables hot, straight from the pan.


Pro Tips for Perfect Oven-Roasted Chicken Thighs with Vegetables:

  1. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, invest in a meat thermometer. It will help you avoid overcooking or undercooking the chicken.
  2. Uniform Size: Try to cut your vegetables into uniform sizes so they cook evenly.
  3. Customize Seasonings: Feel free to adjust the seasonings to your taste. Add a pinch of cayenne for heat or some lemon zest for a citrusy kick.
  4. Mix Up the Veggies: Don’t hesitate to switch out the vegetables with what’s in season or what you have on hand. Asparagus, broccoli, or sweet potatoes are all great choices.
  5. Check Doneness: If you’re unsure whether the chicken is done, make a small cut near the bone. If the juices run clear and there’s no pink, it’s ready.
  6. Rest the Chicken: Let the chicken rest for a few minutes after roasting to allow the juices to redistribute, ensuring moist and flavorful meat.


Oven-roasted chicken thighs with vegetables is a fuss-free and versatile meal that’s sure to become a family favorite. With minimal prep and cleanup, you can enjoy tender chicken and perfectly roasted vegetables seasoned to perfection. Serve it straight from the oven, and let the wonderful aroma fill your kitchen. It’s a wholesome, satisfying dish that’s both delicious and nutritious. Enjoy!

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