Description
This delicious roasted chicken thighs recipe is filled with vegetables and seasoned to perfection.
Ingredients
Scale
- 6 chicken thighs (about 2 pounds, bone-in, skin on)
- 1 pound baby red potatoes (sliced in half)
- 1 medium red onion (quartered)
- 8 ounces carrots (peeled and cut into chunks)
- 4 large garlic cloves (minced)
- ½ medium lemon (juiced)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme (or use ½ teaspoon dried thyme)
- 2 tablespoons olive oil
- 12 ounces Brussels sprouts (trimmed and sliced in half)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C), or 180°C if using a fan oven.
- Combine the potatoes, onion, carrots, garlic, lemon juice, salt, pepper, smoked paprika, thyme, and olive oil in a large bowl and toss until coated.
- Add the chicken thighs to the bowl and turn them until the seasoning mixture covers the skin and the undersides.
- Spread everything in a 9 x 13 inch (23 x 33 cm) or 10 x 14 inch (25 x 36 cm) roasting pan with the chicken placed between the vegetables with the skin facing up.
- Cover the pan tightly with foil and place it in the oven for 30 minutes.
- Stir the Brussels sprouts with olive oil, salt, pepper, and smoked paprika in a separate bowl.
- Remove the foil from the pan and place the Brussels sprouts on top of the vegetables.
- Return the pan to the oven and roast for 30 minutes or until the vegetables are tender and the chicken reaches 165°F (74°C).
- If you want the chicken skin more crisp, place the pan under the broiler for one to two minutes and watch closely so the Brussels sprouts do not darken too much.
- Garnish with fresh thyme and serve.
Notes
- This dish pairs well with a side salad or crusty bread.
- Adjust the seasoning to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg