Savor the ultimate comfort and flavor combination with this Crispy Garlic Herb Chicken Thighs with Roasted Veggies. This delightful dish brings together the irresistible crunch of perfectly cooked chicken thighs and the natural sweetness of oven-roasted vegetables, all infused with a mouthwatering blend of garlic, herbs, and spices. Get ready to wow your taste buds and gather around the table with this easy-to-follow recipe that’s sure to become a new family favorite.
Why You’ll Love This Crispy Garlic Herb Chicken Thighs with Roasted Veggies
Juicy, tender chicken thighs with a delightfully crispy skin, paired with a vibrant medley of roasted vegetables – this dish is the ultimate comfort food made easy. The aromatic garlic and herb seasoning lends a zesty, flavorful punch, while the roasting process brings out the natural sweetness and caramelized goodness of the veggies. It’s a complete, satisfying meal that’s sure to warm your soul and leave you craving more. Plus, with simple, chef-tested steps, you’ll enjoy the confidence of achieving reliable, restaurant-quality results in your own kitchen.
Ingredients
Bring together a few simple, everyday ingredients to create this flavor-packed masterpiece. You’ll need boneless, skinless chicken thighs, an assortment of fresh veggies like potatoes, carrots, and Brussels sprouts, as well as a savory blend of garlic, herbs, and spices. With these readily available components, you can easily whip up this comforting, crowd-pleasing dish.
- 1.5 lbs – Boneless, skinless chicken thighs
- 3 cups – Diced potatoes
- 2 cups – Chopped carrots
- 2 cups – Halved Brussels sprouts
- 3 tbsp – Olive oil, divided
- 3 cloves – Minced garlic
- 1 tsp – Dried oregano
- 1 tsp – Dried thyme
- 1/2 tsp – Cayenne pepper
- Salt and pepper to taste
Ingredient Substitutions
- Vegetables: Feel free to swap in your favorite roasted veggies, such as sweet potatoes, beets, or zucchini.
- Protein: Boneless, skinless chicken breasts can also be used, though the cooking time may need to be adjusted.
How to Make Crispy Garlic Herb Chicken Thighs with Roasted Veggies
Start by preheating your oven and preparing your vegetables. Next, season the chicken thighs all over with a flavorful blend of garlic, dried herbs, and a pinch of cayenne. Sear the chicken until the skin is golden and crispy, then transfer the skillet to the oven to roast the chicken alongside the vegetables until everything is cooked to perfection.
Step 1: Prep Work
Preheat your oven to 400°F (200°C). Dice the potatoes, carrots, and Brussels sprouts into bite-sized pieces, then toss them with 2 tablespoons of olive oil, salt, and pepper. Arrange the veggies on a large baking sheet and set aside.
Step 2: Main Cooking Process
In a large, oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs all over with the minced garlic, dried oregano, dried thyme, cayenne pepper, salt, and pepper. Sear the chicken until the skin is golden and crispy, about 3-4 minutes per side.
Step 3: Final Steps/Assembly
Transfer the skillet to the preheated oven and roast the chicken and vegetables together for 20-25 minutes, or until the chicken is cooked through and the veggies are tender and caramelized. Remove the skillet from the oven and let the chicken rest for a few minutes. Serve the crispy garlic herb chicken thighs atop the roasted vegetables, garnished with freshly chopped herbs for a vibrant finish.
Recipe Variations & Tips
- Marinade: Try marinating the chicken in a mixture of yogurt, lemon juice, and spices for added moisture and flavor.
- Creamy Veggies: Toss the roasted veggies in a drizzle of tangy Greek yogurt or creamy Parmesan cheese for a richer texture.
- Fresh Herbs: Top the dish with a sprinkle of chopped parsley, chives, or even a dollop of pesto for a pop of color and freshness.
- Crispy Skin: For the crispiest skin, be sure to pat the chicken thighs dry before seasoning, and sear them in a hot, oiled skillet until the skin is golden brown. You can also finish the dish under the broiler for a few minutes to really crisp up the exterior.
Serving & Storage
Serve with: a fresh salad, crusty bread, or a side of roasted potatoes or rice.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat: Simply reheat the chicken and veggies in the oven or microwave until heated through.
Make-Ahead: You can prepare the components ahead of time. Chop the vegetables and store them in the refrigerator, and season the chicken up to a day in advance. When ready to cook, simply assemble and bake as directed.
Nutrition Information
This dish is not only delicious but also nutritious. The combination of protein-rich chicken, fiber-filled vegetables, and heart-healthy fats from the olive oil and seasonings creates a well-balanced meal to fuel your body and keep you feeling energized.
- Serving Size: 1/4 of the recipe
- Calories: 450 kcal
- Protein: 37 g
- Carbs: 31 g
- Fat: 20 g
- Sodium: 490 mg
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts can be used in place of the thighs, though you may need to adjust the cooking time as they tend to cook faster.
How can I make the chicken extra crispy?
For the crispiest skin, be sure to pat the chicken thighs dry before seasoning, and sear them in a hot, oiled skillet until the skin is golden brown. You can also finish the dish under the broiler for a few minutes to really crisp up the exterior.
Can I prepare this dish in advance?
Yes, you can prepare the components ahead of time. Chop the vegetables and store them in the refrigerator, and season the chicken up to a day in advance. When ready to cook, simply assemble and bake as directed.
What are some good side dish options?
This Crispy Garlic Herb Chicken Thighs with Roasted Veggies is a complete meal on its own, but you can also serve it with a fresh salad, crusty bread, or a side of roasted potatoes or rice.
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen vegetables can work well in this recipe. Just be sure to toss them with oil, salt, and pepper before roasting, and adjust the cooking time as needed.
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Crispy Garlic Herb Chicken Thighs with Roasted Veggies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: 🍗 Chicken & Poultry Creations
- Method: Baking
- Cuisine: American
Description
Crispy Garlic Herb Chicken Thighs are juicy and flavorful, perfectly complemented by roasted veggies. This one-pan meal is easy to prepare and perfect for a weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
2 cups mixed vegetables (carrots, bell peppers, zucchini)
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine chicken thighs, minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss to coat the chicken evenly.
3. Place the seasoned chicken thighs on a baking sheet.
4. In the same bowl, add the mixed vegetables and toss with a little more olive oil, salt, and pepper. Spread the veggies around the chicken on the baking sheet.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
6. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
For extra crispiness, broil the chicken for an additional 2-3 minutes at the end of cooking.
Feel free to use any vegetables you have on hand, such as broccoli or asparagus.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken, garlic, herbs, roasted veggies, one-pan meal