Chicken thighs with vegetables in the oven

Here’s a flavorful recipe for Baked Chicken Thighs with Vegetables:

Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 3 medium potatoes (cut into wedges)
• 4 carrots (peeled and cut into chunks)
• 1 red onion (cut into wedges)
• 1 zucchini (sliced into rounds)
• 3 garlic cloves (minced)
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lemon (optional, for serving)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare Chicken and Vegetables:

   • Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, oregano, and thyme.
   • In a large bowl, toss the potatoes, carrots, onion, zucchini, and garlic with olive oil. Season with salt and pepper.

3. Assemble in a Baking Dish:

   • Arrange the seasoned vegetables in a single layer on a large baking sheet or roasting pan.
   • Nestle the seasoned chicken thighs on top of the vegetables, skin side up.

4. Bake:

   • Place the pan in the preheated oven and bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. The vegetables should be tender and slightly caramelized.

5. Broil for Extra Crispiness (Optional):

   • For extra crispy skin, broil the chicken for the last 3-5 minutes, keeping a close eye on it to prevent burning.

6. Serve:

   • Remove from the oven and let the chicken rest for a few minutes.
   • Squeeze fresh lemon juice over the chicken and garnish with chopped parsley.

Serve this dish with a simple green salad or some crusty bread to soak up the delicious juices! Enjoy!