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If you're looking for a hearty, satisfying meal that is as easy to prepare as it is delicious, look no further than savory baked chicken thighs with roasted veggies. This dish brings together succulent chicken thighs, infused with rich flavors, and a colorful medley of roasted vegetables, all cooked together in one pan. Not only does this recipe promise a delightful explosion of flavors, but it also embodies the essence of a balanced meal, combining protein and nutrient-rich vegetables in a simple yet satisfying way.

Savory Baked Chicken Thighs with Roasted Veggies

Discover the deliciousness of savory baked chicken thighs with roasted veggies, a nutritious and easy one-pan meal perfect for busy weeknights. Enjoy juicy, flavorful chicken paired with colorful, caramelized vegetables like bell peppers and zucchini, all seasoned with fresh herbs and spices. This recipe not only provides a satisfying dining experience but also promotes a healthy balance of protein and vitamins. Simple to prepare, cleanup is a breeze, making it an ideal choice for any meal.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons extra virgin olive oil (plus more for vegetables)

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 large zucchini, sliced into half-moons

1 bell pepper (any color), chopped into bite-sized pieces

1 large red onion, cut into wedges

1 cup cherry tomatoes, halved

1 tablespoon balsamic vinegar

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it is ready for baking once prepared.

    Prepare the Marinade: In a small mixing bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, thyme, smoked paprika, a generous pinch of salt, and freshly ground black pepper until all ingredients are well blended.

      Marinate the Chicken: In a large mixing bowl or a resealable plastic bag, add the chicken thighs. Pour the marinade over the thighs, ensuring they are thoroughly coated on all sides. For the best flavor, allow the chicken to marinate for at least 30 minutes, or refrigerate it overnight for a more intense taste.

        Prepare the Vegetables: On a large baking sheet, combine the sliced zucchini, chopped bell pepper, red onion wedges, and halved cherry tomatoes. Drizzle with a splash of olive oil and balsamic vinegar, then sprinkle with salt and pepper. Toss the vegetables together until they are evenly coated with the oil and seasoning.

          Arrange on the Baking Sheet: Make space among the vegetables on the baking sheet by pushing them to one side, creating room for the chicken thighs. Carefully place the marinated chicken thighs, skin side up, on the baking sheet next to the vegetables.

            Bake: Place the baking sheet in the preheated oven and bake for 35-40 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C), while the vegetables should become tender and slightly caramelized.

              Serve: Once baked, remove the dish from the oven and let it rest for a couple of minutes. Optionally garnish with freshly chopped parsley for a pop of color and freshness. Serve the succulent chicken thighs alongside the vibrant roasted vegetables for a delightful meal.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Arrange the chicken thighs in the center of a platter with the roasted veggies artfully arranged around them. Drizzle with a bit more balsamic vinegar or olive oil for an eye-catching finish. Enjoy!