ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES
Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.
Provided by Girl vs Dough
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
- Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
- Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
Nutrition Facts : Calories 870, Carbohydrate 45 g, Cholesterol 210 mg, Fat 8, Fiber 5 g, Protein 71 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 1/2 g
OVEN BAKED CHICKEN THIGHS WITH VEGETABLES
This pretty skillet supper tastes (and smells) as good as it looks. Choose small chicken thighs, which tend to be juicier and more flavorful than large ones. Serve with plenty of crusty bread on the side for mopping up the pan sauce.
Provided by Ivy Odom
Categories Chicken
Time 40m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F with oven rack in bottom third of oven. Heat 1 tablespoon of the oil in a large cast-iron skillet on stove-top over medium-high. Pat chicken dry with a paper towel; sprinkle evenly with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon of the pepper.
- Place chicken, skin side down, in hot oil. Add lemon halves, cut sides down, to skillet. Cook until chicken skin is golden and crisp and lemons are charred, about 10 minutes. Transfer lemons to a rimmed baking sheet. Flip chicken, and continue cooking until golden on both sides, 4 to 5 minutes. Transfer chicken to baking sheet with lemons. Pour drippings from skillet into a small bowl, and reserve. Add water to skillet, and stir to loosen browned bits on bottom with a wooden spoon. Discard liquid; wipe skillet clean.
- Heat remaining 3 tablespoons of the oil in skillet over medium-high. Add sweet potatoes, and cook 2 minutes. Add Brussels sprouts and shallots to skillet. Sprinkle vegetables with remaining 1 teaspoon salt. Cook until charred, about 5 minutes. Remove skillet from heat.
- Add grated garlic, whole-grain mustard, honey, Worcestershire sauce, and juice of 2 of the charred lemon halves (about 1 tablespoon) to reserved drippings in bowl, and whisk to combine. Return charred lemon halves (including squeezed lemon halves) to skillet with vegetables. Place chicken, skin side up, on top. Pour the drippings mixture evenly over chicken.
- Place skillet in preheated oven, and bake until vegetables are tender and a thermometer inserted in thickest portion of chicken registers 160°F, 15 to 18 minutes. Remove from oven, and let stand 10 minutes (chicken temperature should rise to 165°F). Sprinkle with chopped rosemary and remaining 1⁄2 teaspoon pepper. Garnish with rosemary sprigs.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY
Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
- Sprinkle remaining salt and pepper on either side of each chicken thigh.
- Arrange chicken thighs skin-side up on top of the vegetables.
- Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
OVEN-BAKED CHICKEN THIGHS WITH VEGGIES
An easy, one-skillet dinner.
Provided by The Gracious Pantry
Categories Dinner Main Course
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Spray a castiron skillet with oil, using an oil sprayer, and heat the skillet.
- Place the chicken thighs into the hot skillet.
- Season one side of the chicken while browning.
- Flip the chicken and season the other side while browning.
- Add the asparagus to the skillet.
- Add the tomatoes to the skillet.
- Place the skillet in the oven and bake for 40-50 minutes or until the chicken reaches an internal temperature of 165°F. Serve while hot.
Nutrition Facts : ServingSize 0.5 the recipe, Calories 315 kcal, Carbohydrate 8 g, Protein 22 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 111 mg, Sodium 384 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 15 g
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