Oven-baked chicken thighs with vegetables

Chicken thighs with oven-roasted vegetables - a simple, tasty, and aromatic recipe

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4

Who doesn’t love a dish that combines tender chicken meat with fresh and flavorful vegetables? Oven-roasted chicken thighs with vegetables are an excellent choice for a delicious and healthy dinner that is easy to prepare and can be enjoyed by the whole family. This recipe is ideal for days when you don’t have much time to cook but still want to enjoy a nourishing meal.

Recipe history

This recipe for oven-roasted chicken thighs with vegetables has deep roots in culinary tradition, where oven-baked dishes are often associated with family meals, bringing people together. Baking allows the ingredients to meld together, providing an explosion of flavors and textures. Each ingredient complements the others, and the final result is a meal that not only delights the taste buds but also the senses.

Ingredients

- 3 whole chicken thighs, with back
- 1 medium zucchini
- 2 small eggplants
- 2 bell peppers (yellow, green)
- 2-3 green onions
- 4 slices of lemon
- 3 tablespoons olive oil
- 2 garlic cloves
- 6 small tomatoes
- 1/2 teaspoon dried thyme
- 500 ml strained chicken broth
- Salt and pepper, to taste
- Parsley, for garnish
- Fresh rosemary (optional)

Step-by-step preparation

1. Preparing the vegetables: Start by peeling the eggplants and zucchini. Slice them and sprinkle a bit of salt on them. This will help to remove excess water and bitterness. Let them sit in a strainer for 10-15 minutes, then rinse them under cold running water and let them drain.

2. Preparing the chicken thighs: Cut each chicken thigh in half, dry them with a paper towel, and place them in a heat-resistant dish. This step is essential for achieving a crispy crust during baking.

3. Marinating: In a small bowl, mix 3 tablespoons of olive oil, salt, pepper, thyme, and finely chopped garlic. Use a spatula or a cooking brush to coat the chicken thighs with this marinade. Cover the dish with a lid or aluminum foil and place it in the preheated oven at 180°C for 40 minutes.

4. Preparing the vegetables for the oven: In the meantime, slice the green onions, peel the bell pepper and cut it into strips, and peel and halve the tomatoes. These vegetables will add not only flavor but also color to your dish.

5. Combining the ingredients: After 40 minutes, take the dish out of the oven. Arrange the slices of eggplant, zucchini, bell pepper, onion, and tomatoes among the chicken thighs. Pour the strained chicken broth over all the ingredients and sprinkle chopped parsley on top.

6. Finishing the dish: Cover the dish again with a lid or aluminum foil and return it to the oven for another hour at the same temperature. In the last 10-15 minutes, remove the lid to allow the thighs to brown nicely.

7. Serving: Once browned, take the dish out of the oven. You can garnish with a few sprigs of fresh rosemary for added flavor. Serve warm alongside a fresh salad or a portion of rice.

Useful tips

- Choosing chicken thighs: Opt for chicken thighs with skin, as this will add flavor and texture to the dish. If you prefer a leaner option, you can use boneless thighs.
- Vegetables: You can experiment with other seasonal vegetables, such as carrots or squash. Each vegetable will add a unique note to your dish.
- Spices: Don’t hesitate to customize your marinade. You can add other herbs, such as basil or oregano, for a different flavor.
- Garnishing: For a more special look, you can serve the dish with slices of lemon or lime.

Nutritional benefits

This recipe for oven-roasted chicken thighs with vegetables is not only tasty but also healthy. Chicken thighs are an excellent source of protein, while the vegetables provide a significant amount of vitamins and minerals. Additionally, the olive oil used in the marinade offers heart-healthy fats.

Calories

A serving of this recipe contains approximately 350-400 calories, depending on the portion of vegetables and the amount of oil used. It is a balanced meal suitable for any diet.

Frequently asked questions

1. Can I use other types of meat?
Yes, you can adapt the recipe and use turkey or even fish. Just make sure to adjust the baking time according to the type of meat used.

2. Can I prepare this dish in advance?
Absolutely! You can prepare the marinade and let the thighs marinate overnight, and the vegetables can be chopped a few hours before cooking.

3. What side dish pairs best?
Rice, mashed potatoes, or a fresh salad are excellent options to accompany this dish.

4. How can I store leftovers?
The dish stores well in the refrigerator for 2-3 days. You can reheat it in the oven or microwave.

This recipe for oven-roasted chicken thighs with vegetables is not only simple and quick but also offers flexibility regarding ingredients and spices. So, don’t hesitate to experiment and add a personal touch to this delicious dish. Enjoy your meal!