Easy Baked Chicken Thighs With Summer Vegetables
A simple one pan meal that brings all the best flavors of summer together in your oven.
recipesbynani.comThere is nothing quite like a one pan dinner when you want a delicious meal without a huge pile of dishes to clean up later. These chicken thighs get perfectly crispy on top while the potatoes, zucchini, and tomatoes underneath soak up all those wonderful pan juices.
I love making this for a busy weeknight because it is mostly hands off once you get everything onto the tray. My best tip is to make sure your potato slices are thin so they cook through at the same speed as the tender zucchini.
🧺 Ingredients
- 4 chicken thighs with skin and bone
- 1 pound baby potatoes, thinly sliced
- 2 medium zucchini, sliced into half moons
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a large bowl, toss the sliced potatoes, zucchini, and cherry tomatoes with half of the olive oil, minced garlic, thyme, salt, and pepper.
- 3
Spread the vegetable mixture onto a large rimmed baking sheet in an even layer.
- 4
Rub the chicken thighs with the remaining olive oil, salt, and pepper, then nestle them skin side up right on top of the vegetables.
- 5
Bake for 35 to 40 minutes until the chicken skin is golden brown and the potatoes are fork tender.
- 6
Drizzle the fresh lemon juice over the entire pan before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can easily reheat this in the oven at 350 degrees to keep the chicken skin nice and crisp. This dish is great served as is, but it also tastes lovely with a side of crusty bread to soak up the extra sauce.
Made this recipe? Let us know how it went.
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