Baked Chicken Thighs with Garlic Herb Veggies

Ingredients:

6 bone-in, skin-on chicken thighs

2 cups baby potatoes, halved

1 cup carrots, sliced

1 cup broccoli florets

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

Optional: fresh parsley or lemon wedges for garnish

Directions:

Preheat oven to 400°F (200°C).

Pat chicken thighs dry with paper towels and season generously with salt, pepper, and paprika.

In a large bowl, toss potatoes, carrots, and broccoli with olive oil, garlic, rosemary, thyme, salt, and pepper.

Spread vegetables evenly on a large baking sheet. Nestle the seasoned chicken thighs on top of the vegetables, skin-side up.

Bake uncovered for 40–45 minutes, or until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C).

Optional: Broil for 2–3 minutes for extra crispiness.

Remove from oven and rest for 5 minutes. Garnish and serve warm.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 480 kcal | Servings: 4 servings