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This recipe for oven-baked chicken thighs and vegetables is a perfect, easy dinner solution. Packed with juicy, seasoned chicken and tender roasted veggies, this one-pan meal is both hearty and healthy. Plus, the hands-off baking time lets you relax while everything cooks to perfection.
Ingredients
- 4 bone-in, skin-on chicken thighs (you can also use boneless, but adjust cooking time)
- 1 lb baby potatoes, halved
- 1 large bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium red onion, quartered
- 3 tbsp olive oil
- 2 tbsp fresh rosemary or thyme (or 1 tsp dried)
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1 tsp smoked paprika (optional, for extra flavor)
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