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In the realm of home-cooked meals, few dishes can rival the heartiness and comfort of savory baked chicken thighs paired with vibrant roasted vegetables. This delightful recipe is more than just a meal; it embodies the warmth of home and the joy of sharing a nourishing dish with loved ones. The combination of juicy chicken thighs and colorful roasted veggies not only tantalizes your taste buds but also provides a nutritious balance of protein and essential vitamins. This makes it a perfect option for family dinners or meal prep, catering to various dietary needs and preferences.

Savory Baked Chicken Thighs with Roasted Veggies

Discover the ultimate comfort food with this savory baked chicken thighs and roasted veggies recipe! Perfect for family dinners and easy meal prep, this dish combines juicy chicken thighs with colorful vegetables for a flavorful and nutritious meal. Simple to prepare, with fresh herbs, spices, and a dash of balsamic vinegar for an extra kick, it's designed for cooks of all levels. Embrace home cooking and create lasting memories with a dish that's wholesome and satisfying.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)

1 teaspoon paprika

Salt and pepper to taste

1 large zucchini, sliced into half-moons

1 bell pepper (any color), chopped

1 large red onion, cut into wedges

1 cup cherry tomatoes, halved

1 tablespoon balsamic vinegar

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken Marinade: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Mix until well combined.

      Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable bag. Pour the marinade over the thighs, ensuring they are evenly coated. Let marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

        Prepare the Vegetables: On a large baking sheet, add zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Toss the veggies until they are well coated.

          Arrange on Baking Sheet: Create space for the chicken thighs on the prepared baking sheet among the vegetables. Place the marinated chicken thighs skin-side up on the baking sheet.

            Bake: Bake in the preheated oven for 35-40 minutes, or until the chicken thighs are golden brown and have an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized.

              Serve: Once done, remove from the oven and let rest for a few minutes. Garnish with fresh parsley if desired. Serve the chicken thighs with the roasted vegetables on the side.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4