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Oven-Baked Bone-In Chicken Thighs with Veggies
1 hServes 4Nutri-Score B€€
B
1 h
1 hOven-Baked Bone-In Chicken Thighs with Veggies
what you need
Ingredients
bone-in chicken thighs (skin on, patted dry)Meat6 pieces
olive oil (for drizzling)Pantry30 ml
garlic and herb seasoning blend (divided between chicken and vegetables)Spices12 g- lemon pepperSpices6 g
paprikaSpices5 g
red bell pepper (half a pepper, sliced)Produce1 piece- green bell pepper (half a pepper, sliced)Produce1 piece
- baby potatoes (halved)Produce400 g
onion (sliced)Produce1 piece
green beans (trimmed)Produce200 g
chicken brothPantry120 ml
flour (1 tablespoon)Pantry8 g
per serving
Nutrition
410kcal
- Carbs
- 16 g
- Proteins
- 33 g
- Fat
- 24 g
what you’ll use
Tools
Baking dish
Oven
Mixing bowl
step by step
Method
- Step 1
Season the chicken thighs
- Pat the chicken thighs dry and drizzle with olive oil.
- Season heavily with the garlic and herb blend, lemon pepper and paprika, rubbing underneath the skin.
- Set the seasoned chicken aside.
- Step 2
Prepare the vegetables
- Slice the red and green bell peppers, halve the baby potatoes, slice the onion and trim the green beans.
- Place the vegetables in a baking dish and season with the garlic and herb blend.
- Add the chicken broth and flour, then mix everything around.
- Step 3
Bake
- Arrange the seasoned chicken thighs on top of the vegetables, covering them as much as possible.
- Bake at 220 °C (425 °F) until the chicken is cooked through and the skin is crispy.
- Step 4
Serve
- Serve the chicken and vegetables with the pan gravy, alongside mac and cheese or over rice.
most cooked first