Crispy Chicken Thighs with Roasted Vegetables
Chicken thighs are an ideal choice for high heat roasting as they stay juicy and crisp up nicely on top of the roasted vegetables they are cooked with.
Equipment
- 1 Medium bowl
- 1 baking sheet
Ingredients
- ⅓ cup Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1½ tsp Salt
- ¼ tsp Black Pepper
- 2 tsp Fresh Oregano, minced
- 1 tsp Garlic Powder
- ¼ tsp Red Pepper Flakes
- 8 each Boneless, Skinless Chicken Thighs (About 1½ pounds)
- 1 lb. Small Potatoes (Fingerlings, Red Bliss, etc.)
- 1 each Medium Carrot
- 1 each Medium Red Onion
- 1 each Red Bell Pepper
- 2 tbsp Chopped Fresh Parsley
- 1 cup Chimichurri Sauce -optional (See blog post for recipe - https://chefroche.com/chimichurri-sauce/)
Instructions
- Preheat the oven to 450℉. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Whisk together the oil, lemon juice, salt, pepper, oregano, garlic powder, and red pepper flakes in a bowl. (Feel free to add or subtract amounts to your personal taste!)
- Cut the peeled carrot, red onion, and deseeded red bell pepper into roughly 1-inch pieces and then add them to the bowl with the marinade. Toss well and then arrange the vegetables in a single layer on the prepared baking sheet.
- Pat the chicken dry with a paper towel and then add them into the bowl with the marinade where the vegetables just were. Toss to coat evenly with the remaining marinade and then place the chicken on top of the vegetable in the prepared baking sheet. Drizzle any remaining marinade over the chicken.
- Bake in the oven until the vegetables are tender, the chicken brown and crispy, and a thermometer reads 165℉ when inserted into the thickest part of the chicken, about 45 to 60 minutes.
- To serve, divide the chicken and vegetables evenly among the plates and garnish with the chopped fresh parsley. Top with any appropriate sauce of your choice such as a chimichurri sauce (https://chefroche.com/chimichurri-sauce/)
Tried this recipe?Let us know how it was!