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oven baked chicken thighs and vegetables
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Oven Baked Chicken and Vegetables

Crispy baked chicken thighs and roasted veggies that are full of flavor thanks to all the herbs and spices. So good and done in one dish!
Prep Time10 minutes
Cook Time55 minutes

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!