Oven Baked Chicken Thighs With Veggies Recipes

OVEN BAKED CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat oven to 400°F with oven rack in bottom third of oven. Heat 1 tablespoon of the oil in a large cast-iron skillet on stove-top over medium-high. Pat chicken dry with a paper towel; sprinkle evenly with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon of the pepper.
• Place chicken, skin side down, in hot oil. Add lemon halves, cut sides down, to skillet. Cook until chicken skin is golden and crisp and lemons are charred, about 10 minutes. Transfer lemons to a rimmed baking sheet. Flip chicken, and continue cooking until golden on both sides, 4 to 5 minutes. Transfer chicken to baking sheet with lemons. Pour drippings from skillet into a small bowl, and reserve. Add water to skillet, and stir to loosen browned bits on bottom with a wooden spoon. Discard liquid; wipe skillet clean.
• Heat remaining 3 tablespoons of the oil in skillet over medium-high. Add sweet potatoes, and cook 2 minutes. Add Brussels sprouts and shallots to skillet. Sprinkle vegetables with remaining 1 teaspoon salt. Cook until charred, about 5 minutes. Remove skillet from heat.
• Add grated garlic, whole-grain mustard, honey, Worcestershire sauce, and juice of 2 of the charred lemon halves (about 1 tablespoon) to reserved drippings in bowl, and whisk to combine. Return charred lemon halves (including squeezed lemon halves) to skillet with vegetables. Place chicken, skin side up, on top. Pour the drippings mixture evenly over chicken.
• Place skillet in preheated oven, and bake until vegetables are tender and a thermometer inserted in thickest portion of chicken registers 160°F, 15 to 18 minutes. Remove from oven, and let stand 10 minutes (chicken temperature should rise to 165°F). Sprinkle with chopped rosemary and remaining 1⁄2 teaspoon pepper. Garnish with rosemary sprigs.

BAKED CHICKEN THIGHS, RICE, AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
• Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.
• Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.
• Bake in the preheated oven for 30 minutes.
• Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.
• Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY

Steps:

• Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
• Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
• Sprinkle remaining salt and pepper on either side of each chicken thigh.
• Arrange chicken thighs skin-side up on top of the vegetables.
• Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
• Enjoy!

ROASTED CHICKEN AND VEGETABLES

Steps:

• Place chicken thighs, potatoes, carrots, red bell pepper and tomatoes in a large bowl.
• Season with salt and spices.
• Add in 3 tbsp olive oil, lemon juice and water.
• Give them a good stir either with a spatula or with your hand.
• Preheat oven to 400F/200C.
• Transfer chicken thighs first into a baking dish.
• Then add vegetables on and around the thighs and pour any remained sauce over them.
• Cover it with aluminium foil.
• Roast in oven for 50 minutes.
• Sprinkle parsley over it when serving.

OVEN-BAKED CHICKEN THIGHS WITH VEGGIES

Steps:

• Preheat the oven to 375°F. Spray a castiron skillet with oil, using an oil sprayer, and heat the skillet.
• Place the chicken thighs into the hot skillet.
• Season one side of the chicken while browning.
• Flip the chicken and season the other side while browning.
• Add the asparagus to the skillet.
• Add the tomatoes to the skillet.
• Place the skillet in the oven and bake for 40-50 minutes or until the chicken reaches an internal temperature of 165°F. Serve while hot.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.