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- 4 bone-in, skin-on chicken thighs - Assorted vegetables: bell pepper, zucchini, yellow squash, cherry tomatoes, red onion - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish Gathering the right ingredients is key to a great meal. The chicken thighs provide rich flavor and juicy meat. Skin-on thighs roast well, giving crispy skin that everyone loves. You can pick colorful veggies like bell peppers and cherry tomatoes. They add both taste and a pop of color. Zucchini and yellow squash are great for texture. Red onion brings a nice sweetness when roasted. For the marinade, use olive oil as the base. It helps the spices stick to the chicken. Garlic powder and onion powder add depth. Dried thyme gives a nice herbal note. Smoked paprika adds a warm, smoky flavor. Make sure to season with salt and pepper to get the best taste. Finally, don’t forget fresh parsley for garnish. It adds a fresh touch and looks pretty on the plate. You can get all these ingredients at your local store. Enjoy the process of cooking and get ready for a comforting meal! {{ingredient_image_1}} First, you need to preheat your oven. Set it to 425°F (220°C). This step is key for crispy chicken. While it heats, grab a small bowl. In this bowl, mix 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. This mix will become your marinade. Next, take 4 chicken thighs and pat them dry with a paper towel. This helps the skin get crispy. Place the chicken in a large bowl. Pour your marinade over the chicken. Make sure every piece is well-coated. This step adds a lot of flavor to your chicken. Now, let's prepare the vegetables. Take a large baking dish or sheet pan. Add the chopped bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle a bit of olive oil over these veggies. Sprinkle with salt and pepper. Toss them all together to mix well. Nestle the marinated chicken thighs skin-side up among the veggies. This setup allows the flavors to blend while roasting. Place the baking dish in your preheated oven. Roast everything for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done. You want the skin to be crispy. Once cooked, take the dish out and let it rest for 5 minutes. This helps keep the chicken juicy. Before serving, garnish with fresh parsley for a nice touch. To get crispy chicken skin, start with dry chicken. Pat the thighs with a paper towel. This helps the skin crisp up in the oven. Use high heat, like 425°F (220°C), for roasting. This cooks the chicken quickly and makes the skin golden brown. Avoid covering the chicken with foil while baking. This keeps the moisture in, making the skin soggy instead of crispy. Want to boost the flavor? Try adding fresh herbs like rosemary or thyme. You can also use a mix of spices. A pinch of cayenne pepper adds heat. For a tangy kick, add lemon zest or juice to the marinade. You can even swap smoked paprika for regular paprika for a different taste. Experiment with flavors to find your favorite. Choose colorful veggies for roasting. Bell peppers, zucchini, and squash bring great taste and color. Cut them into even pieces for even cooking. Cherry tomatoes add sweetness and pop nicely when roasted. Toss the veggies with olive oil and a sprinkle of salt. This helps them caramelize and adds flavor. Don't overcrowd the baking dish; give them space to roast well. Pro Tips Marinate for Flavor: For an even more flavorful chicken, consider marinating it for at least 1 hour or overnight in the refrigerator. This will allow the spices to penetrate the meat better. Vegetable Variety: Feel free to mix and match vegetables based on what you have on hand. Carrots, broccoli, or asparagus also work well in this dish. Crispy Skin Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking. Just keep a close eye on it to prevent burning! Resting Period: Let the chicken rest after baking. This allows the juices to redistribute, ensuring moist and tender chicken. {{image_2}} You can switch up the chicken for other meats. Try using bone-in chicken breasts or even a whole chicken. If you like pork, use pork chops instead. For a plant-based option, tofu or tempeh works well. Adjust the cooking time based on the protein you choose. Use whatever veggies are in season for great flavor. In the spring, asparagus or peas are nice. Summer brings zucchini and eggplant. Fall is perfect for root veggies like carrots or sweet potatoes. Just cut them into similar sizes for even cooking. To make this meal gluten-free, simply check your spice mixes for gluten. For a low-carb dish, skip the starchy veggies. Instead, add more leafy greens like spinach or kale. You can also substitute cauliflower for potatoes to keep it low in carbs. To store your roasted chicken and vegetables, let them cool first. Place the leftovers in an airtight container. You can refrigerate them for up to three days. If you want to keep them longer, freeze the chicken and veggies. Use freezer bags or containers to prevent freezer burn. When you reheat leftovers, aim to keep the chicken juicy and veggies tender. Preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20 minutes. Check if they're warm throughout before serving. Roasted chicken and vegetables taste best fresh, but they can last. In the fridge, they stay good for three days. If you freeze them, they can last for up to three months. Just remember, the longer you keep them, the more flavor may fade. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Boneless thighs are easier to eat and can soak up flavors well. You will need to check the cooking time. Boneless thighs usually take about 25-30 minutes to roast. Ensure they still reach 165°F for safety. The best way to check chicken is with a meat thermometer. Insert it into the thickest part of the thigh. The safe internal temperature is 165°F (75°C). This ensures that harmful bacteria are killed. If you don't have a thermometer, check that the juices run clear and not pink. To prep this dish ahead, you can marinate the chicken the night before. Mix the marinade and coat the chicken. Store it in the fridge until you are ready to cook. You can also chop the veggies in advance. Store them in an airtight container. When you are ready, just arrange everything in the baking dish and roast! This recipe combines juicy chicken thighs with fresh vegetables for a delicious meal. You learned about the key ingredients, marinating steps, and roasting tips. I shared variations to suit your taste and dietary needs. Remember to store leftovers properly and reheat them well to keep the flavors. Cooking can be easy and fun with the right methods. Enjoy making this dish and impress your family and friends!

Oven-Baked Herb Chicken & Rainbow Veggies

A delicious and colorful dish featuring marinated chicken thighs and a variety of roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 piece bell pepper (red or yellow), cut into chunks
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 cup cherry tomatoes
  • 1 medium red onion, cut into wedges
  • for garnish Fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, mix together the olive oil, garlic powder, onion powder, dried thyme, smoked paprika, salt, and pepper to create a marinade.
  • Pat the chicken thighs dry with a paper towel and place them in a large bowl. Pour the marinade over the chicken, ensuring every piece is well-coated.
  • In a large baking dish or sheet pan, arrange the chopped bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to combine.
  • Nestle the marinated chicken thighs skin-side up among the vegetables in the baking dish.
  • Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
  • Remove the dish from the oven and let it rest for 5 minutes.
  • Garnish with fresh parsley before serving.

Notes

Serve directly from the baking dish, garnished with freshly chopped parsley for a pop of color.
Keyword chicken, herbs, oven-baked, vegetables