Best 7 Roasted Chicken Thighs With Veggies Recipes

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**Roasted Chicken Thighs with Veggies: A Flavorful and Nutritious One-Pan Meal**

Indulge in the tantalizing flavors of succulent chicken thighs and a vibrant array of roasted vegetables with this delectable one-pan dish. Perfectly seasoned chicken thighs are nestled amidst a medley of tender carrots, crisp broccoli florets, hearty potatoes, and aromatic onions, all roasted to perfection. This culinary masterpiece not only promises a delightful taste experience but also packs a nutritious punch with its carefully selected ingredients. The chicken thighs provide a rich source of protein, while the vegetables offer an abundance of essential vitamins, minerals, and antioxidants. Get ready to savor this wholesome and satisfying meal, perfect for a weeknight dinner or a special occasion gathering.

In addition to the main recipe for Roasted Chicken Thighs with Veggies, this article also features variations to cater to different dietary preferences and tastes. For those seeking a gluten-free option, the recipe includes a guide for using gluten-free flour in the seasoning mix. If you're looking to add some extra zest, there's a suggestion for incorporating a tangy lemon-herb sauce to complement the chicken and vegetables. For those who prefer a spicier kick, a variation using a flavorful chili-lime marinade is provided. This article ensures that everyone can enjoy this versatile dish, whether they have dietary restrictions or simply want to explore new flavor combinations. Get ready to embark on a culinary journey with Roasted Chicken Thighs with Veggies, a dish that promises to tantalize your taste buds and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY



Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

  • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  • Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  • Sprinkle remaining salt and pepper on either side of each chicken thigh.
  • Arrange chicken thighs skin-side up on top of the vegetables.
  • Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

ROAST CHICKEN THIGHS WITH VEGGIES RECIPE



Roast Chicken Thighs with Veggies Recipe image

This paleo recipe harnesses the goodness of schmaltz while adding great flavor to the vegetables. Plus, it cooks quite quickly compared to roasting a whole chicken.

Provided by Julie Mayfield

Yield 6-8 servings

Number Of Ingredients 9

3 pounds bone-in, skin-on chicken thighs, patted dry
1 pound Brussels sprouts, trimmed and halved
1 pound carrots, assorted colors, cut into 1/2- to 1-inch pieces
1 pound sweet potatoes, peeled and cut into 1/2- inch cubes
3 shallots, peeled, root end trimmed off, and quartered
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
2 teaspoons salt

Steps:

  • Preheat the oven to 475°F.
  • Place the chicken thighs on a rimmed baking sheet skin side up. Scatter the vegetables, shallots, and garlic around the chicken.
  • Drizzle the olive oil over everything, making sure the vegetables are well coated. Sprinkle the rosemary, thyme, and salt over the chicken and vegetables.
  • Place the pan in the oven and bake for 30 to 40 minutes, stirring the vegetables about halfway through cooking. Chicken should be cooked through (internal temperature of 165°F). If you like your chicken skin extra crispy, put the pan under the broiler set to high for about 5 minutes.
  • Any heartier vegetables (butternut squash, parsnips, etc.) would work well with this dish, though we happen to love the ones here. You could use faster- cooking ones like broccoli or cauliflower or even summer squash- but wait to add them until the chicken is about halfway cooked. We like our veggies crispy and browned, so keep that in mind. Pork chops would also work fine here- the cooking time may increase somewhat depending on thickness, and unless you choose particularly fatty chops, you won't have as much drippings to bathe your vegetables in.

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

  • In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Roasted Chicken Thighs with Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
Kosher salt and freshly ground pepper
1 rutabaga (about 1 pound)
1 turnip (about 8 ounces)
1/4 cup grated parmesan cheese
1 teaspoon finely chopped fresh rosemary
1/4 cup low-sodium chicken broth
3 tablespoons country Dijon mustard
2 tablespoons horseradish
1/4 cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
  • Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
  • Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.

Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams

ROASTED CHICKEN WITH VEGGIES



Roasted Chicken with Veggies image

Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. - Mary Beth Hansen, Columbia, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

1 broiler/fryer chicken (3 to 3-1/2 pounds)
1 tablespoon canola oil
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
3 medium baking potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
2 tablespoons butter, melted
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme

Steps:

  • Preheat oven to 375°. Place chicken, breast side up, in a 14-in. cast-iron or other ovenproof skillet. Rub with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. If desired, tie legs together with baker's twine. Bake, uncovered, 1 hour. , Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.

Nutrition Facts : Calories 329 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 187mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

LEMON, YOGURT, AND DILL CHICKEN THIGHS WITH ROASTED VEGGIES



Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies image

An easy, one-pan dinner that's fairly hands-off once everything's in the oven. Make sure to chop your veggies into even pieces, or they won't cook properly.

Provided by Kim

Categories     Baked Chicken Thighs

Time 1h10m

Yield 4

Number Of Ingredients 16

3 small russet potatoes, cut into 1/2-inch wedges
1 large onion, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch chunks
5 large radishes, trimmed and cut into wedges
1 ½ tablespoons vegetable oil
1 teaspoon dried dill weed
½ teaspoon kosher salt, or to taste
¼ teaspoon fresh cracked black pepper, or to taste
½ cup whole-milk plain Greek yogurt
1 small lemon, zested and juiced
1 teaspoon dried dill weed
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
4 (5 ounce) boneless, skinless chicken thighs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.
  • Place potatoes, onion, carrots, and radishes in a large bowl. Drizzle with oil, and toss to coat. Sprinkle with 1 teaspoon dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss again to coat. Pour veggies out onto the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes.
  • While the veggies bake, prepare the chicken. In the same bowl the veggies were in, add the Greek yogurt, lemon zest, lemon juice, 1 teaspoon dill, 1/2 teaspoon kosher salt, onion powder, garlic powder, and 1/4 teaspoon black pepper. Mix until thoroughly combined. Dip each chicken thigh into the yogurt mixture, making sure each one is evenly coated.
  • Remove pan from the oven, and gently push the veggies to the sides of the pan, leaving room in the middle for the chicken thighs. Place the thighs in the middle of the baking sheet, and place pan back into the oven until chicken is no longer pink in the center, and veggies are tender, 30 to 40 minutes more. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). If desired, place pan beneath broiler, and broil chicken for a few minutes to brown the chicken. Season with additional salt and pepper to taste before serving.

Nutrition Facts : Calories 449 calories, Carbohydrate 34.2 g, Cholesterol 92.8 mg, Fat 22.5 g, Fiber 6 g, Protein 28.9 g, SaturatedFat 6.2 g, Sodium 619.8 mg, Sugar 5.9 g

Tips:

  • Choose bone-in, skin-on chicken thighs. The bones and skin help keep the meat moist and flavorful during roasting.
  • Pat the chicken thighs dry before seasoning. This will help the seasoning stick better to the chicken.
  • Season the chicken thighs generously with salt and pepper. You can also add other seasonings of your choice, such as garlic powder, onion powder, paprika, or chili powder.
  • Roast the chicken thighs at a high temperature (425 degrees Fahrenheit) for 20-25 minutes, or until the skin is crispy and the internal temperature reaches 165 degrees Fahrenheit.
  • Add vegetables to the roasting pan halfway through cooking. This will allow the vegetables to cook through without getting overcooked.
  • Serve the chicken thighs and vegetables immediately with your favorite sides.

Conclusion:

Roasted chicken thighs with vegetables is a simple and flavorful dish that can be enjoyed by people of all ages. It's a great weeknight meal that can be made in under an hour. And it's also a great dish for entertaining guests. So next time you're looking for a delicious and easy meal, give roasted chicken thighs with vegetables a try. You won't be disappointed!

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