Chicken Thighs with Roasted Vegetables Recipe

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serves:

4

Skill:

easy

Prep:

10 min

Cooking:

45 min

Nutrition per portion

RDA
Calories 277 kCal 14%
Fat 14g 20%
  -  Saturates 3g 15%

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

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

Method

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

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

  • 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.

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