Roast Chicken Thighs with Veggies
Roast Chicken Thighs with Veggies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 475°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 475°F.
Place the chicken thighs on a rimmed baking sheet skin side up.
Scatter the vegetables, shallots, and garlic around the chicken.
Drizzle the olive oil over everything, making sure the vegetables are well coated.
Sprinkle the rosemary, thyme, and salt over the chicken and vegetables.
Place the pan in the oven and bake for 30 to 40 minutes, stirring the vegetables about halfway through cooking.
Chicken should be cooked through (internal temperature of 165°F).
If you like your chicken skin extra crispy, put the pan under the broiler set to high for about 5 minutes.
Any heartier vegetables (butternut squash, parsnips, etc.) would work well with this dish, though we happen to love the ones here.
You could use faster- cooking ones like broccoli or cauliflower or even summer squash— but wait to add them until the chicken is about halfway cooked.
We like our veggies crispy and browned, so keep that in mind.
Pork chops would also work fine here— the cooking time may increase somewhat depending on thickness, and unless you choose particularly fatty chops, you won’t have as much drippings to bathe your vegetables in.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.