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Crispy Oven-Baked Chicken Thighs with Veggies
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Crispy Oven-Baked Chicken Thighs with Veggies

1 hServes 6Nutri-Score B€€
from @britscookin21 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bone-in skin-on chicken thighs (patted dry)Meat6 pieces
  • olive oilPantry30 ml
  • garlic & herb seasoningSpices12 g
  • lemon pepperSpices5 g
  • paprikaSpices5 g
  • green beans (trimmed)Produce150 g
  • onion (small, sliced)Produce1 piece
  • bell pepper (chopped)Produce1 piece
  • baby potatoes (halved)Produce450 g
  • chicken brothPantry120 ml
  • all-purpose flourPantry8 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

281kcal

Carbs
9 g
Proteins
22 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Mixing bowl

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 220 °C (425 °F).
    Step 1

  2. Season the chicken

    • Pat the chicken thighs dry and drizzle with olive oil.
    • Season generously with garlic & herb seasoning, lemon pepper and paprika, rubbing some underneath the skin.
    Step 2

  3. Prepare the veggie base

    • Add the green beans, sliced onion, chopped bell pepper and halved baby potatoes to a baking dish and season with salt and pepper.
    • Pour in the chicken broth and sprinkle the flour over the vegetables, then toss to coat evenly.
    Step 3

  4. Assemble and bake

    • Place the seasoned chicken thighs on top of the vegetables, covering as much as possible.
    • Bake uncovered until the chicken is cooked through and the skin is golden.
    Step 4

  5. Serve

    • Serve the chicken and veggies with the pan juices, alongside mashed potatoes, mac & cheese or white rice.
    Step 5
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