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–+ servings

Oven Baked Chicken Thighs with Roasted Veggies

These oven-baked chicken thighs paired with roasted vegetables—a dinner that’s cozy, balanced, and full of flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Asian, Fusion
Servings 4
Calories 420 kcal

Ingredients
  

  • 6 chicken thighs skin on (around 750g)
  • 2 tbsp oil
  • 2 –3 tsp salt
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp oregano
  • ¼ tsp cinnamon powder
  • 2 tbsp lemon juice
  • 1 clove ginger grated
  • 1 carrot sliced
  • 1 onion sliced
  • 100 g broccoli cut into florets
  • 2 lemon slices optional
  • Salt and pepper to taste
  • ¼ cup chicken broth

Instructions
 

  • In a bowl, combine chicken thighs with oil, salt, paprika, garlic powder, cumin, coriander, oregano, cinnamon, lemon juice, and grated ginger.
  • Mix well until chicken is evenly coated. Let it marinate while you prepare the vegetables (or refrigerate for 30 minutes for deeper flavor).
  • Preheat oven to 200°C (400°F).
  • Place carrot, onion, broccoli, and lemon slices into a baking pan.
  • Drizzle with a little oil, season with salt and pepper, and pour in the chicken broth.
  • Arrange the chicken thighs on top of the vegetables, skin side down.
  • Roast for 20–25 minutes.
  • Flip the chicken so the skin side is up, then bake for another 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 75°C / 165°F) and the skin is golden and crispy.
  • Serve hot with turmeric rice, mashed potatoes, or warm bread.
  • Spoon some of the flavorful pan juices over the chicken for extra richness.

Nutrition

Calories: 420kcal
Keyword chicken thighs, oven baked, realistic dinners
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