Hello loves.
It’s been a minute since I’ve shared an easy weeknight meal so today I’m bringing you my oven baked chicken and vegetables!
The skin on these thighs gets so crispy and the potatoes really soak up all the yummy flavor! We go lots of spices and herbs here for maximum flavor in each bite. Truly delicious and simple!
Oh! And mama upgraded her cookware majorly and I am so happy I did. If you are looking for the searing power of a cast iron, the ease of non-stick and the durability to withstand metal utensils and be oven safe up to 500 degrees, click here. Thank me later!
I use potatoes and carrots as they hold up to the long roasting time and then for some greens added a bunch of asparagus about half way through. Really good. Let’s get to it!
Oven Baked Chicken and Vegetables
Oven Baked Chicken and Vegetables
Ingredients
- 6 bone in, skin on chicken thighs
- 1/4 cup olive oil
- 1 tbsp paprika
- 1 tsp ginger paste
- 1/2 tsp garlic powder
- 1 tbsp fresh thyme, chopped can sub for 1/4 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp pepper
- 5 whole carrots, peeled and cut in diagonals
- 1 lb baby potatoes
- 4 shallots, peeled and cut in half lengthwise
- 4 cloves garlic, smashed
- 6 tbsp unsalted butter
- 1 bunch asparagus, ends trimmed
- 1 lemon, slice half of it and use the other half for juicing
- olive oil for drizzling
Instructions
- Preheat oven to 450°. Mix the olive oil with the herbs and spices in a small bowl. Brush the tops of the chicken thighs with half of the oil mixture.
- In the bottom of a large and deep oven safe skillet over medium heat, place the chicken skin side down and brown a bit to crisp up. About 3 minutes. While they're crisping, brush remaining oil mixture over the bottom of the chicken pieces. Once the skin is browned a little bit, remove from skillet and turn heat off.
- Place potatoes, cut side down in the leftover oil and drippings in the pan. Then layer carrots, shallots, lemon slices and smashed garlic. Sprinkle some salt and pepper over the veggies to taste. Place the chicken thighs on top of the vegetables. Place a tbsp of butter on top of each chicken piece and then drizzle tops with olive oil.
- Bake for 20 minutes. Then remove and add asparagus. One more drizzle of evo over the asparagus and sprinkle of salt and return to oven. Bake another 15-20 until internal temp is 165° and juices run clear. Squeeze with other half of lemon and enjoy!
Looking for more easy weeknight recipes? Check out my baked chicken meatballs with gravy or my 15 minute chickpea and lentil curry! Both are so good and so easy to throw together! Be sure to tag me @tessa_port if you make any of my recipes! I love to see it. 🙂
