Oven-Baked Chicken Thighs and Vegetables
A delicious and hearty meal perfect for busy weeknights and gatherings, featuring chicken thighs and fresh vegetables baked to perfection.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, with skin Choose skin-on for added flavor.
- 500 grams small potatoes Cut into similar sizes for even cooking.
- 3 pieces carrots Cut into similar sizes for even cooking.
- 2 pieces small shallots
- 4 cloves jacketed garlic cloves
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon pepper Adjust to taste.
- 1 teaspoon thyme Fresh or dried.
- 2 pieces bay leaves
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken thighs, small potatoes, carrots, shallots, and garlic.
- Drizzle with olive oil, then season with salt, pepper, thyme, and bay leaves.
- Toss to coat everything evenly.
- Arrange the mixture in a baking dish.
Cooking
- Bake in the preheated oven for about 45-55 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Feel free to add other vegetables like bell peppers or zucchini for variety. Experiment with different herbs and spices, such as rosemary or paprika, for added flavor.