For the chicken
- 6 Chicken thighsbone-in with skin
- 1 tsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Dried oregano
- 1 tbsp Dried thyme
- 1 tbsp Dried sage
- 1 tsp Salt
For the roasted vegetables
- 1 Zucchini
- 1 Squashes
- 1 cup Cherry tomatoes
- 4 Potatoes
- 2 tbsp Olive oil
- 1 tsp Salt
Crispy Chicken Thighs One-Pan Meal
I cannot praise this Crispy Chicken Thighs One-Pan Meal enough. It is one of my favorite meals to cook and eat! I don’t know about you, but I absolutely love chicken thighs. They are way more tasty than breast and meatier than chicken legs. And they are wonderful when cooked with the skin on!
To make this dish, prepare a selection of your favorite seasonal vegetables (I use zucchini, squash, grape tomatoes and potatoes). Slice and dice the veggies into easy to cook pieces and coat them in oil and salt. Make a spice mix from garlic powder, onion powder, oregano, thyme and sage together and sprinkle liberally over the chicken thighs. Place the vegetables around the chicken thighs in a baking pan and roast in the oven for about 1 hour. Delicious!
To make Crispy Chicken Thighs One-Pan Meal, you will need the following ingredients:
Steps to make Crispy Chicken Thighs One-Pan Meal
1 | Heat the oven and prepare a baking pan | 1 |
2 | Prepare the veggies | 3 |
3 | Coat with oil and salt | 2 |
4 | Place chicken in a baking pan | 1 |
5 | Prepare the spice coating | 1 |
6 | Coat the chicken thighs | 1 |
7 | Place veggies on the pan with the chicken | 1 |
8 | Bake | 55 |
9 | Serve | |
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