Looking for a delicious and easy dinner that doesn’t require a lot of fuss? This baked chicken thigh recipe with roasted root vegetables is a winner. It’s packed with flavor, healthy, and perfect for a weeknight meal. The chicken comes out tender and juicy, while the vegetables get beautifully caramelized and sweet.
Ingredients Needed
- 4 bone-in, skin-on chicken thighs
- 1 pound mixed root vegetables (like carrots, parsnips, sweet potatoes), peeled and chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Optional: Fresh parsley, chopped, for garnish
Step By Step Making
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chopped root vegetables with 1 tablespoon of olive oil, rosemary, thyme, salt, and pepper. Spread them in a single layer on a baking sheet.
- Pat the chicken thighs dry with paper towels. Drizzle them with the remaining 1 tablespoon of olive oil and season generously with salt and pepper.
- Nestlé the chicken thighs among the vegetables on the baking sheet. Make sure they are not too crowded.
- Bake for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the skin is golden brown and crispy. The vegetables should be tender and slightly browned.
- Let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.
Nutritional Value (Approximate per serving)
Protein: 35g
Calories: 450
Carbs: 30g
Health Benefits
Chicken thighs are a good source of protein, which is essential for building and repairing tissues. Root vegetables are rich in vitamins, minerals, and fiber. Fiber aids digestion and helps you feel full, and the vitamins and minerals support overall health and well-being. This meal provides a balanced combination of nutrients for a satisfying dinner.
Disclaimer: This recipe information is provided by umernews.com for general informational purposes only.