Roasted Chicken Thighs & Vegetables
This is a one-pan meal of oven-roasted chicken thighs on a bed of potatoes and seasonal vegetables. You get a complete meal in one casserole.
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Small on effort and big on results, I love this style of cooking! It works for me when I am busy or lazy (sometimes it’s difficult to differentiate the two :p)
The vegetables tucked beneath the chicken (perfect for bell peppers which may burn otherwise) will be moist and tender after cooking. The ones exposed such as the baby potatoes will be nicely crisp. You can soak up the saucy liquids with quoina or bread.
My favourite part is the ultra-crispy chicken skin! I tear off the precious piece of crackling chicken skin and eat it on its own, before eating anything else.
I have two casseroles of the above side by side in the oven. You can also use one big roasting pan or tray.