Roasted Chicken Thighs and Vegetables
Roasted Chicken Thighs and Vegetables. When it comes to comfort food, nothing beats the aroma of roasted chicken wafting through your home. This recipe for Roasted Chicken Thighs with Potatoes, Green Beans, and Onions is not only hearty and satisfying but also incredibly easy to prepare. With the addition of flour and chicken broth, you can create a rich and delicious gravy that elevates this dish to a whole new level. This recipe is perfect for a cozy weeknight dinner or a gathering with family and friends. The combination of tender chicken, hearty potatoes, and vibrant green beans, all smothered in a savory gravy, will surely impress. Give this recipe a try and enjoy the delightful warmth and comfort it brings to your table. Happy cooking! — Feel free to reach out if you need anything else!
And for more great family recipes, check these out while you are here!
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Why You Will Love This Recipe
- 1. **One-Pan Wonder**: Everything cooks together in one 9 x 13 baking dish, making cleanup a breeze.
- 2. **Flavorful and Nutritious**: Packed with protein and veggies, this meal is balanced and nutritious.
- 3. **Comforting Gravy**: The incorporation of flour and broth creates a savory gravy that perfectly complements the tender chicken and roasted vegetables.
How To Make Roasted Chicken Thighs and Vegetables
This is just a summary, the full recipe is below.
Make the marinade for your chicken by combining olive oil, garlic powder, onion powder, seasoning salt, black pepper, smoked paprika and the juice of one lemon. Mix well.
Use a paper towel to pat dry 6 bone-in, skin-on chicken thighs. Pour the marinade over it and be sure to thoroughly coat the chicken, including under the skin. Let that marinate for at least 30 minutes.
In a 9×13 baking dish, combine the potatoes, green beans and onions. Drizzle with olive oil then season with a salt, pepper, garlic blend. This Kinders brand is the one that I really like. Stir and mix well.
Pour the flour over it and give it another good mix.
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Lastly,
Place the chicken on top of the vegetables and season with your favorite seasoning. I am using this Weber Roasted Garlic and Herb. Pour in one cup of low sodium chicken broth around the chicken and vegetables. Bake uncovered at 425 degrees for approximately 35-45 minutes or until the chicken reaches an internal temperature of 165 degrees and the potatoes are tender.
This is great as a stand-alone dish, but you could serve it with a dinner salad, some dinner rolls or some garlic bread.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Roasted Chicken Thighs and Vegetables
Ingredients
Chicken Marinade
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Seasoning Salt
- 1/2 tsp Black Pepper
- 1 tsp Smoked Paprika
- Juice of 1 lemon
Chicken
- 6 Bone-in, Skin-on Chicken Thighs
- 1-2 tsp Roast Garlic and Herb Blend
- 1 Cup Low Sodium Chicken Broth
Vegetables
- 1 lb Potatoes (any variety) chopped into bite-sized pieces
- 1 lb Fresh Green Beans, washed and snipped
- 1 Large Yellow Onion, quartered
- 2-3 tbsp Salt, Pepper, Garlic Blend
- 1-2 tbsp Olive Oil
- 2 tbsp All Purpose Flour
Instructions
- Mix together the ingredients for the marinade and rub all over the chicken. Let it marinate for 30 minutes.
- Preheat the oven to 425 degrees. A hot oven is key to achieving crispy chicken skin.
- Add the potatoes, onions and green beans into the bottom of a 9×13 baking dish.
- Drizzle with the olive oil and sprinkle on the seasoning. Mix well.
- Sprinkle on the flour and mix again.
- Place the chicken on top of the vegetables, skin side up and season with the Roast Garlic and Herb blend. Pour the chicken in the pan around the chicken.
- Bake for approximately 45 minutes or until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender.
Cooking it for the first time. Looks very good. Flour and chicken broth are mentioned in the narrative and instructions, but you have to dig to find the amount of broth (1 cup) and I couldn’t find the quantity of flour. Suggest you list both in the ingredients.
I hope it turned out great! Thank you for pointing out that I forgot to list the ingredients! I will get that fixed. 🙂
Recipe/instructions are lacking. It is asking you to add ingredients not in the ingredient list and reading the essay preceding the recipe limits you to partial quantities of said ingredients. SAD!
I am confused. I went back through the recipe and everything I used is listed. What is it you feel is missing?
This is in our regular rotation now along with many of your other recipes. So good! Thank you.