Roasted Chicken Thighs with Veggies

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Sweet Pea Living | Roasted Chicken Thighs with Veggies | Whole30 | Paleo | Low Carb

Roasted Chicken Thighs with Veggies is one of my go-to dishes on busy weeknights.  I can put everything in the oven and get household chores done while it cooks (I know we all need more time for that). I also love this recipe because it has simple ingredients that are flavorful and, most importantly, inexpensive!

Sweet Pea Living | Roasted Chicken Thighs with Veggies | Whole30 | Paleo | Low Carb
I know a lot of people prefer chicken breasts over chicken thighs (I think the bones scare some people). You don’t have to use chicken thighs with this recipe, but I think it is a great way to change up your dinners. Chicken thighs are also flavorful, juicy and tender. I encourage you to give them a try if you haven’t tried them recently. They’re good for your wallet and your tummy!

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There is something so satisfying about crisping up the skins on the chicken thighs… Yum! I love it and I know you will too! As always, when you try out this recipe let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!

Sweet Pea Living | Roasted Chicken Thighs with Veggies | Whole30 | Paleo | Low Carb

Roasted Chicken Thighs with Veggies


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

INGREDIENTS
 6 chicken thighs, bone in (optional) and skin on
 1 sweet potato, skinned
 2 cups brussels sprouts, raw
 1 red onion, cut into large chunks
 1 tbsp garlic, minced
 2 tbsp garlic salt
 1 tbsp extra virgin olive oil (EVOO)

INSTRUCTIONS
1

Preheat oven to 400 degrees. Cut sweet potatoes, brussels sprouts and onion into bite-sized pieces.

2

Mix minced garlic, EVOO, and vegetables in oven-safe pan. Cook in oven and set timer for 15 minutes.

3

Spice the skin-side of the chicken thighs generously with garlic salt. Place chicken thighs in cast iron skillet (or other oven-safe skillet) with the skin-sides face down. Turn heat on high and cook until skins of the chicken are crispy, about 10 minutes.

4

Once your oven timer goes off, mix the vegetables and return to oven. Flip the chicken thighs and move to oven. Set timer for 20 minutes.

5

After 15 minutes, take chicken out and cover with aluminum foil. Let sit for 5-10 minutes. After additional 5 minutes, take vegetables out. Serve chicken on top of vegetables and enjoy!

Ingredients

INGREDIENTS
 6 chicken thighs, bone in (optional) and skin on
 1 sweet potato, skinned
 2 cups brussels sprouts, raw
 1 red onion, cut into large chunks
 1 tbsp garlic, minced
 2 tbsp garlic salt
 1 tbsp extra virgin olive oil (EVOO)

Directions

INSTRUCTIONS
1

Preheat oven to 400 degrees. Cut sweet potatoes, brussels sprouts and onion into bite-sized pieces.

2

Mix minced garlic, EVOO, and vegetables in oven-safe pan. Cook in oven and set timer for 15 minutes.

3

Spice the skin-side of the chicken thighs generously with garlic salt. Place chicken thighs in cast iron skillet (or other oven-safe skillet) with the skin-sides face down. Turn heat on high and cook until skins of the chicken are crispy, about 10 minutes.

4

Once your oven timer goes off, mix the vegetables and return to oven. Flip the chicken thighs and move to oven. Set timer for 20 minutes.

5

After 15 minutes, take chicken out and cover with aluminum foil. Let sit for 5-10 minutes. After additional 5 minutes, take vegetables out. Serve chicken on top of vegetables and enjoy!

Roasted Chicken Thighs with Veggies

Roasted Chicken Thighs with Vegetables

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