Simple and Nourishing: Chicken Thighs and Roasted Veggies

This recipe is a family and friend favorite. It's perfect because it's a low effort recipe with big flavor. I make this for my family on busy weeknights year-round and adjust the accompanying vegetables with what's in season at the time. It's a crowd pleaser for postpartum moms too, as it's frequently made for when I have a meal train to support new moms. Easy to prep the night before or day-of and its in the oven less than an hour. Ingredients:

6-8 skin on, bone in chicken thighs

Vegetables of your choice: Carrots, beets, onions, potatoes, asparagus or broccoli, or whatever you have on hand.

Season salt

Garlic Powder

Black pepper

Olive oil

1. Take your thawed chicken thighs out and put them up on an oven safe cooling rack. Pat them dry and make sure they are turned skin side up.

2. Season liberally with spices of your choice, ours are listed above and are delicious all together.

3. Chop all veggies of choice, note that hardier veggies will take longer to roast, so cut them smaller for cooking convenience. In these images, I have used sweet potato and onions.

4. Spread the veggies on a cooking sheet in an even layer. Drizzle with olive oil and season liberally with spices.

5. Place the cooling rack with the chicken directly on top of the veggies like in the image below. We want the good chicken juices to drip down onto the veggies below as it cooks.

6. Bake at 425F until the chicken reaches an internal temperature of 165F. The skin on the outside should be nice and crispy, and the veggies on the bottom should get done at the same time as the chicken if you've cut them appropriately. If you prefer your chicken skin a bit more crispy than they are just from roasting, you can broil it for the last 2-3 minutes and get a nice crunch.

   
   

Completed chicken thighs and sweet potatoes on a plate.

Raw chicken stacked on top of the veggies with the wire rack as described above in the recipe.

Here is how you place the rack atop the veg so that it all cooks evenly.

spread out chopped veg on the baking sheet, drizzle or spray with oil and season

this is the olive oil sprayer I use.

Here's the size of the sweet potatoes I chopped so that they cooked evenly.

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