Italian Chicken Thighs with Roasted Vegetables
What Started it all:
Chicken Thigh, vegtables
This delightful Italian-inspired dish features succulent chicken thighs paired with a medley of roasted vegetables. It's simple to prepare and perfect for a cozy dinner for two. Let’s bring some Italian flair to your kitchen!
Ingredients
- 2 chicken thighs (bone-in, skin-on for extra flavor)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced (any color)
- 1 small red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and half of the dried oregano and basil. Toss until the vegetables are well coated.
- Pat the chicken thighs dry with paper towels. Rub the remaining olive oil over the chicken, then season generously with salt, pepper, and the remaining oregano and basil.
- Place the seasoned chicken thighs in the center of a baking dish and arrange the vegetables around them.
- Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and caramelized.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy your Italian feast!
This Italian Chicken Thighs with Roasted Vegetables recipe is not only delicious but also a wonderful way to enjoy a healthy meal together. Feel free to modify the vegetables based on what you have on hand, and savor the rich flavors that come from a simple, homemade dish. Buon appetito!