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:
Preheat the oven to 350 °F and spray a 9×13 baking pan with cooking spray.
Slice zucchini, squash and tomatoes. Peel and dice the potatoes into small cubes.
Place 2 tablespoons of olive oil and 1 teaspoon of salt in a large bowl. Add the chopped vegetables and stir to coat the veggies with the olive oil and salt.
Place the chicken thighs in the oiled baking pan.
In a separate bowl, combine 1 teaspoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of oregano, 1 tablespoon of thyme, 1 tablespoon of sage and 1 teaspoon of salt to make the chicken coating.
Sprinkle the thighs with the spice coating.
Place the coated veggies in the pan around the chicken thighs.
Bake in the oven for about an hour until the skin is crispy and there is no pinkness and the juices run clear.
Serve immediately!
This Crispy Chicken Thighs One-Pan Meal is a delicious chicken dish. You can’t beat the crispy chicken skin and tender roasted vegetables. Don’t forget to come back here afterwards and leave a review if you try this!
Well done! Approved!
Gluten Free Recipes
