Name: Crispy Chicken Thighs with Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 carrots, peeled and sliced; 1 zucchini, sliced into rounds; 1 red bell pepper, cut into strips; 1 red onion, cut into wedges; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; Juice of 1 lemon

This recipe combines crispy, perfectly seasoned chicken thighs with a medley of colorful roasted vegetables, creating a balanced, healthy dinner. The simple seasoning brings out the natural flavors, while the cooking method ensures juicy chicken and caramelized veggies. A one-pan wonder perfect for weeknight dinners or weekend gatherings!

Recipe Tips and Tricks:

Use a Hot Pan: Searing the chicken on high heat ensures a crispy skin while sealing in the juices.
Cut Veggies Evenly: Uniform vegetable sizes help them cook evenly and simultaneously.
Preheat the Oven: This ensures consistent cooking and prevents sogginess.
Don’t Overcrowd the Pan: Give everything space to roast, not steam.
Rest Before Serving: Let the chicken rest for 5 minutes to redistribute the juices.

Why You’ll Love This Recipe:

This recipe strikes the perfect balance between flavor and simplicity. The crispy chicken skin adds texture, while the juicy meat pairs beautifully with sweet, caramelized vegetables. It’s highly versatile, customizable with seasonal veggies, and requires minimal cleanup since it’s made in one pan. Perfect for health-conscious families or busy weeknights!

Yield: Serves 4

Crispy Chicken Thighs with Veggies

Crispy chicken thighs paired with roasted veggies, a healthy and flavorful one-pan dinner perfect for any night of the week.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

4 bone-in, skin-on chicken thighs
2 carrots, peeled and sliced
1 zucchini, sliced into rounds
1 red bell pepper, cut into strips
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Juice of 1 lemon

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare Chicken: Pat chicken thighs dry with paper towels. Season generously with salt, pepper, garlic powder, smoked paprika, and thyme.
Prep Veggies: Toss the vegetables in a bowl with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
Sear Chicken: Heat a skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5 minutes until the skin is golden and crispy.
Combine and Roast: Place the chicken thighs on top of the veggies on the baking sheet. Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Finish with Lemon: Squeeze fresh lemon juice over the chicken and veggies before serving.

Notes

For extra crispy skin, broil the chicken for the last 3-5 minutes, watching closely to avoid burning.
Serve with a side of quinoa or brown rice for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 173Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 42mgSodium 655mgCarbohydrates 10gFiber 2gSugar 5gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chicken Thighs: Bone-in, skin-on thighs provide the best flavor and crispy texture. Trim excess fat if necessary.
Vegetables: A mix of carrots, zucchini, red bell peppers, and red onions adds color and nutrition. Substitute with seasonal veggies.
Olive Oil: Enhances flavor and helps with crisping. Can substitute with avocado oil.
Seasonings: Garlic powder, smoked paprika, thyme, salt, and pepper offer a robust and balanced seasoning profile. Adjust to taste.
Lemon Juice: Adds a bright, tangy finish to the dish.

Variations and Substitutions:

Protein Substitutions: Swap chicken thighs for drumsticks, wings, or boneless thighs. Cooking time may vary.
Vegetarian Version: Replace chicken with marinated tofu or tempeh.
Seasoning Variations: Use Italian seasoning, curry powder, or Cajun spice for a flavor twist.
Low-Carb Option: Focus on non-starchy vegetables like broccoli, zucchini, and mushrooms.
Dairy-Free: Skip butter (if used) and stick to oil.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven for best results.
Freezer: Freeze cooked chicken and veggies separately for up to 3 months. Thaw overnight in the fridge.
Meal Prep: Divide into portions and store in meal prep containers for ready-to-go lunches or dinners.