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