Crispy Garlic Herb Chicken Thighs with Seasonal Vegetables
This dish features juicy, crispy chicken thighs seasoned with garlic and herbs, served alongside vibrant seasonal vegetables. It's a perfect blend of flavors and textures, making it a delightful dinner option any night of the week.
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Ingredients
Yields 4 servings
- (4) bone-in chicken thighs
- (4 cloves) garlic, minced
- (2 tbsp) olive oil
- (1 tbsp) fresh rosemary, chopped
- (1 tbsp) fresh thyme, chopped
- (1 tsp) paprika
- (1/2 tsp) salt
- (1/2 tsp) black pepper
- (2) carrots, sliced
- (1) zucchini, chopped
- (1) red bell pepper, chopped
- (1) yellow onion, chopped
- (1 tbsp) balsamic vinegar
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine (4 cloves) minced garlic, (2 tbsp) olive oil, (1 tbsp) chopped rosemary, (1 tbsp) chopped thyme, (1 tsp) paprika, (1/2 tsp) salt, and (1/2 tsp) black pepper. Mix well.
- 3
Add the (4) chicken thighs to the bowl and coat them thoroughly with the garlic herb mixture. Let them marinate for about 15 minutes to enhance the flavor.
- 4
While the chicken marinates, prepare the vegetables. In a separate bowl, combine (2) sliced carrots, (1) chopped zucchini, (1) chopped red bell pepper, and (1) chopped yellow onion. Add (1 tbsp) balsamic vinegar and a pinch of salt, then toss to coat.
- 5
In a large oven-safe skillet, heat a little olive oil over medium-high heat. Once hot, add the marinated chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden and crispy.
- 6
Flip the chicken thighs over and add the prepared vegetables around the chicken in the skillet.
- 7
Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) and the vegetables are tender.
- 8
Once done, remove from the oven and let it rest for a few minutes before serving.
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