Baked Chicken Thighs with Garlic Herb Veggies

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Baked Chicken Thighs with Garlic Herb Veggies 🍗🥕🥔

Juicy, flavorful chicken thighs paired with tender, garlic-infused vegetables make this Baked Chicken Thighs with Garlic Herb Veggies recipe a family favorite. Easy to prepare, full of aroma, and baked to perfection, this one-pan dinner is perfect for weeknights, meal prep, or cozy weekend meals.

Ingredients

For the Chicken and Veggies:

  • 6 bone-in, skin-on chicken thighs

  • 2 cups baby potatoes, halved

  • 1 cup carrots, sliced

  • 1 cup green beans, trimmed (optional)

  • 1 medium red onion, sliced

  • 3 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • Salt and black pepper, to taste

  • Optional garnish: fresh parsley or thyme sprigs

Directions

1. Preheat the Oven

  • Preheat oven to 425°F (220°C).

  • Line a large baking sheet with parchment paper or lightly grease a roasting pan.

2. Prepare the Chicken

  1. Pat chicken thighs dry with paper towels to ensure crispy skin.

  2. Season both sides generously with salt, pepper, paprika, and half of the dried herbs (rosemary and thyme).

3. Prepare the Vegetables

  1. In a large bowl, combine baby potatoes, carrots, green beans (if using), and red onion.

  2. Drizzle with olive oil and toss with minced garlic, remaining dried herbs, salt, and pepper until evenly coated.

4. Arrange on Baking Sheet

  1. Place chicken thighs skin-side up in the center of the prepared baking sheet.

  2. Arrange vegetables around the chicken in a single layer for even roasting.

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