Description
A savory dish featuring roasted chicken thighs seasoned with garlic and accompanied by tender, caramelized vegetables.
Ingredients
Scale
- 4 bone-in skin-on chicken thighs (or 2 large chicken breasts)
- 4 garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups broccoli florets
- 2 large carrots sliced into sticks
- 1 red bell pepper sliced
- 1 yellow onion cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet.
- Pat the chicken dry with paper towels to ensure crispy skin.
- In a small bowl, mix minced garlic, olive oil, paprika, thyme, salt, and pepper. Rub this mixture all over the chicken, making sure to coat it evenly.
- Combine the broccoli, carrots, bell pepper, and onion in a large mixing bowl. Toss with olive oil, salt, and pepper until well coated.
- Spread the vegetables in a single layer on the baking sheet. Place the chicken pieces on top of the vegetables, skin-side up.
- Roast in the oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- If desired, broil on high for 2–3 minutes to crisp the chicken skin.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh rosemary or parsley and serve warm.
Notes
- For best results, use fresh garlic.
- Feel free to customize the vegetables based on your preference.
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg