Chicken Thighs With Vegetables

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Chicken breasts are leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: rice

Sweet potatoes are more nutritious, while rice is often cheaper.

Preheat the oven to 400°F (200°C).

Pat the chicken thighs dry with paper towels and season with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Add chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.

Flip the chicken thighs and add chopped vegetables to the skillet.

Sprinkle garlic, rosemary, and thyme over the chicken and vegetables.

Drizzle lemon juice and chicken broth over the mixture.

Transfer the skillet to the preheated oven and roast for 30-35 minutes.

Check the internal temperature of the chicken; it should reach 165°F (75°C).

Remove from the oven and let rest for 5 minutes before serving.

Serve the chicken thighs with the roasted vegetables.

Cooking Techniques

Spice Level:

Allergens