Crispy Smoky Garlic Chicken Thighs & Roasted Root Vegetables
Enjoy crispy, smoky chicken thighs alongside perfectly roasted root vegetables in this simple yet flavorful one-pan meal. Ideal for a wholesome dinner, this recipe brings together savory and earthy notes with minimal cleanup.
Equipment
- Oven
- Baking sheet
- Parchment paper or foil
- Small bowl
- Large bowl
- Meat thermometer
Ingredients
Main
- 4-6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 lb small potatoes, quartered
- 1 lb carrots, peeled and chunked
- 1 red bell pepper, cored and chopped into 1-inch pieces
- Pinch fresh parsley or chives for garnish
- Lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or greased foil.
- Pat the chicken thighs dry and rub them with a mixture of olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
- In a separate bowl, toss the potatoes, carrots, and red bell pepper with olive oil, salt, and pepper until coated.
Cooking
- Arrange the seasoned chicken thighs and vegetables in a single layer on the prepared baking sheet.
- Roast for 20 minutes at 400°F (200°C).
- Flip denser vegetables, reduce oven temperature to 375°F (190°C), and continue roasting for 25-35 minutes until chicken is cooked through and vegetables are tender and caramelized.
Serving
- Remove from the oven and let the chicken rest for 5-10 minutes.
- Garnish with fresh parsley or chives and serve with lemon wedges.
Notes
For extra crispiness, you can broil the chicken for the last few minutes, keeping a close eye on it to prevent burning. Adjust seasoning to your taste. Ensure chicken is cooked to a safe internal temperature of 175°F (80°C).