Chicken Thighs with Roasted Vegetables Recipe

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One Pan Chicken Thighs with Roasted Vegetables recipe-recipe ideas-new recipes-woman and home
One Pan Chicken Thighs with Roasted Vegetables recipe-recipe ideas-new recipes-woman and home
(Image credit: steve baxter)
Serves4+
SkillEasy
Preparation Time10 mins
Cooking Time45 mins
Total Time55 mins
Nutrition Per PortionRDA
Calories277 Kcal14%
Fat14 g20%
Saturated Fat3 g15%

If you’re looking for a super easy week night dinner and a low calorie recipe that will leave you feeling full and satisfied, why not try this tasty chicken recipe that’s sure to become a new family favourite?

Chicken thighs are a relatively cheap cut of meat and make for a really tasty dinner when they’re roasted in the oven. In this recipe we’ve combined them with fennel, red peppers, leeks and new potatoes to create a dish that’s wonderfully tasty and full of all things that are good for you.

Chicken is a great source of protein, while the veggies in this dish are also full of health benefits. Red peppers are an excellent source of vitamin C, leeks contain vitamin A and potatoes are a great source of carbohydrates to keep you full of energy.

What’s more, this recipe couldn’t be more easy as it’s all put together in one tin and roasted in the oven – so you’ve got time to relax before serving up a delicious dinner.

HOW TO MAKE CHICKEN THIGHS WITH ROASTED VEGETABLES

Method

  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4.

  2. Toss the veg and the chicken in the oil and season well.

  3. Place the veg in the bottom of a roasting tin with the chicken on top. Roast for 45 minutes, until the chicken skins are golden and crispy and the veg is soft and beginning to caramelise. Divide between 4 plates and serve immediately.

Ingredients

  • 1 large fennel bulb, sliced thickly
  • 2 red peppers, cut into large chunks
  • 300g (10oz) waxy new potatoes, sliced thickly
  • 2 large leeks, halved lengthways and cut into chunks
  • 4-6 large chicken thighs, bone and skin left on
  • 3tbsp oil