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roasted chicken thighs and vegetables

roasted chicken thighs and vegetables

roasted chicken thighs and vegetables

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Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.

One-Pan Roasted Chicken And Vegetables

Ingredients To Make Roasted Chicken And Veggies

    • 1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
    • 12 oz whole carrots (~6–8 medium), cut into carrot sticks
    • 12 oz green beans (~2 large handfuls), washed and trimmed
    • 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
    • 1 medium red onion, cut into wedges
    • 3–4 garlic cloves, minced
    • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
    • 2 teaspoons fresh thyme (or ¾ teaspoon dried thyme)
    • 1/2 tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs)
    • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
  2. Toss the chopped vegetables and herbs with oil directly on the baking sheet.
  3. Place chicken thighs on top of the vegetables.
  4. Season chicken and veggies with salt and pepper.
  5. Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes. Toss and turn the vegetables once or twice during cooking.
roasted chicken thighs and vegetables
roasted chicken thighs and vegetables

Pan-Roasted Chicken and Vegetables


  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 1 large onion, coarsely chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon paprika
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 6 cups fresh baby spinach (about 6 ounces)


  1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
  3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

What other vegetables pair well with chicken?

Many other vegetables pair well with chicken! Any root vegetable, like carrots or parsnips, could be added. You can even try broccoli florets and sweet potatoes.

Should I cover my chicken vegetables when roasting?

Vegetables do not need to be covered when roasting. For even cooking and browning, make sure to cut up all vegetables to be the same size.

What goes well with roasted chicken?

Many sides go well with this roasted chicken, including dinner rolls, rice pilaf and spinach salad. Check out the most common sheet pan dinner mistakes. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant.

Roasted Chicken And Vegetables


    • 2 pounds chicken breasts, thighs or drumsticks
    • 4 medium potatoes peeled and cut in cubes
    • 1 large onion cut in wedges
    • 2 cups cherry tomatoes or regular tomatoes cut into quarters
    • 6 cloves garlic minced
    • 1 red bell pepper roughly chopped
    • 1 cup kalamata olives
    • 4 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 3 basil leaves chopped


    • Preheat the oven to 375°F.
    • Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
  • Roast: Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
  • Serve – Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
roasted chicken thighs and vegetables
roasted chicken thighs and vegetables

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