Roasted Chicken Thighs with Veggies

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


INGREDIENTS:

  • 6-8 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 tablespoon minced garlic
  • 2 tablespoons garlic salt
  • 1 tablespoon extra virgin olive oil (EVOO)

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Cut sweet potatoes, brussels sprouts and onion into bite-sized pieces.
  3. Mix minced garlic, EVOO, and vegetables in oven-safe and non-stick pan.
  4. Place vegetable pan in oven and set timer for 15 minutes.
  5. Spice the skin-side of the chicken thighs generously with garlic salt.
  6. Place chicken thighs in cast iron skillet (or 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.
  7. Mix vegetables after 15 minutes and return to oven.
  8. Flip chicken thighs in cast iron skillet and move to oven. Set timer for 20 minutes.
  9. After 15 minutes, take chicken out and cover with aluminum foil. Let sit for 5-10 minutes. After 5 minutes, take vegetables out.
  10. Serve chicken on top of vegetables and enjoy!

Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Roasted Chicken Thighs with Vegetables

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