Italian-Style Chicken Thighs with Roasted Vegetables
What Started it all:
Chicken Thigh, vegtables
This delightful Italian dish features succulent chicken thighs seasoned to perfection, paired with a colorful medley of roasted vegetables. It's simple yet bursting with flavor, making it a perfect meal for a cozy dinner for two.
Ingredients
- 2 chicken thighs, bone-in and skin-on
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 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 parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced bell pepper, zucchini, yellow squash, red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and half of the oregano and basil. Toss to coat evenly.
- In a separate bowl, rub the chicken thighs with the remaining tablespoon of olive oil, and season with salt, pepper, and the remaining oregano and basil.
- Place the seasoned chicken thighs on a baking sheet, skin-side up, and surround them with the prepared vegetables.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.
This Italian-style chicken thighs with roasted vegetables dish is not only easy to prepare but also a feast for the eyes and palate. Enjoy this flavorful meal with a glass of your favorite wine, and savor the delightful combination of tender chicken and vibrant vegetables. Buon appetito!