Hey fam, I’ve got a delicious recipe for y’all today that is sure to make your taste buds dance with joy! This roasted chicken thighs and vegetables dish is a classic favorite that never gets old. It’s perfect for a weekend family meal or a cozy dinner with your loved one. And the best part? It’s super easy to make!
Table of Contents
Ingredients:
4 chicken thighs, bone-in and skin-on
2 cloves of garlic, minced
1 tsp paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil
1 red onion, cut into wedges
2 large carrots, peeled and cut into chunks
1 zucchini, cut into chunks
1 yellow squash, cut into chunks
1 red bell pepper, cut into chunks
Instructions:
Preheat your oven to 425°F.
In a small bowl, mix together the minced garlic, paprika, oregano, thyme, salt, pepper, and olive oil to make a paste.
Rub the paste all over the chicken thighs.
Arrange the chicken thighs in a roasting pan, skin side up.
Add the red onion, carrots, zucchini, yellow squash, and red bell pepper to the pan and toss with the remaining paste.
Roast the chicken and vegetables for about 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
FAQ:
Q: Can I use boneless, skinless chicken thighs for this recipe?
A: Yes, you can. The cooking time may be slightly shorter, so be sure to keep an eye on it.
Q: Can I use different vegetables?
A: Absolutely! Feel free to mix and match with your favorite vegetables.
Check out this video on how to make this delicious dish:
Recommended Product:
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So there you have it, folks! A delicious roasted chicken thighs and vegetables recipe that is sure to impress. Let me know in the comments below how it turned out for you!
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