Baked Chicken Thighs and Veggies Recipe
This Baked Chicken Thighs and Veggies recipe is not only easy to make but also absolutely delicious! The juicy chicken thighs are seasoned just right, giving them a tasty, crispy skin that you'll love. Roasting the veggies in the oven really brings out their natural sweetness and flavors, making everything taste even better. With just 9 ingredients and 8 simple steps, you can whip up this delightful dinner that serves two. Enjoy a cozy meal with minimal fuss!
Ingredients
- 4 bone-in chicken thighs (skin on)
- 1 large russet potato
- 10 baby carrots
- 1 onion
- 2 Tablespoons olive oil
- ½ teaspoon garlic salt
- ½ teaspoon Italian Seasoning
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Preheat the oven to 375 degrees F.
- Spray a 9 x 13 baking dish with non-stick spray.
- Thoroughly wash the potato and dice it into bite-sized pieces on a cutting board.
- Cut onion into 4 or 8 wedges.
- Add the chicken thighs, potatoes, carrots, and onion to the baking dish.
- Drizzle the olive oil over the contents of the pan.
- Sprinkle with the garlic salt, Italian seasoning, black pepper, and paprika.
- Place the dish in the oven and bake for 1 hour or until the chicken reaches an internal temperature of 165 degrees F.
Video
Notes
Notes about ingredients and substitutions
- Try using Yukon Gold potatoes, red potatoes, sweet potatoes, or baby potatoes instead of russet.
- Store leftovers in an airtight container for up to 4-5 days in the fridge.
Nutrition
Serving: 1Calories: 884kcalCarbohydrates: 30gProtein: 50gFat: 62gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 283mgSodium: 851mgPotassium: 1260mgFiber: 4gSugar: 5gVitamin A: 7380IUVitamin C: 11mgCalcium: 77mgIron: 4mg
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