Description
A cozy family dinner featuring tender roasted chicken thighs paired with vibrant vegetables, perfect for any occasion.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 medium-sized carrots, sliced into rounds
- 2 cups colorful bell peppers, chopped (red, yellow, or orange)
- 1 large red onion, cut into wedges
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the sliced carrots, chopped bell peppers, red onion, and minced garlic in a large bowl. Drizzle 1 tablespoon of olive oil over the veggies and season with salt, pepper, and dried thyme. Toss everything until well-coated.
- Coat the chicken thighs in a separate bowl with the remaining tablespoon of olive oil, sprinkling paprika, salt, and pepper on both sides.
- Arrange the seasoned vegetables evenly in a roasting pan, then nestle the chicken thighs on top.
- Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
For a healthier option, swap chicken for tofu or seitan. If short on time, prep the vegetables and season the chicken ahead.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 150mg