Recipe for oven-baked chicken thighs with vegetables
Baked chicken thighs with vegetables are a simple, juicy, and flavorful option for lunch or dinner without too much fuss.
- 4 muslos de pollo con piel
- 2 papas medianas
- 1/2 cebolla morada
- 1 zanahoria grande
- 1/2 pimentón rojo
- 3 dientes de ajo
- 2 cdas de aceite de oliva
- 1 cdita de paprika
- 1/2 cdita de orégano seco
- 1/2 cdita de romero seco
- Jugo de 1/2 limón
- Sal al gusto
- Pimienta negra al gusto
- 1/2 taza de caldo de pollo o agua
- Precalienta el horno a 200 °C.
- Lava y corta las papas en trozos medianos. Pela la zanahoria y córtala en rodajas gruesas. Corta la cebolla y el pimentón en tiras.
- Coloca las verduras en una fuente para horno y añade una cucharada de aceite de oliva, sal, pimienta y la mitad del orégano y el romero.
- Seca los muslos de pollo con papel absorbente. Esto ayudará a que la piel quede más dorada durante la cocción.
- Mezcla el aceite restante con la paprika, el ajo picado, el jugo de limón, el resto del orégano y el romero. Unta esta mezcla sobre los muslos.
- Acomoda el pollo sobre las verduras y vierte el caldo en el fondo de la fuente, procurando no mojar la piel del pollo.
- Hornea durante 35 minutos. A mitad de la cocción, puedes mover ligeramente las verduras para que se doren de manera uniforme.
- Sube la temperatura a 220 °C y cocina durante 8-10 minutos más, hasta que el pollo esté bien dorado y las verduras tiernas.
- Comprueba que el pollo esté completamente cocido. Si tienes termómetro de cocina, la parte más gruesa debe alcanzar 74 °C.
- Retira del horno y deja reposar durante 5 minutos antes de servir. Así los jugos se redistribuyen y el pollo queda más jugoso.
Follow these steps and prepare a complete, homemade-tasting, and healthy meal for your weekly menu. Let's get started!
How to prepare oven-baked chicken thighs with vegetables step by step
- 1 h
- 2 people
- 620 Kcal
- 4 chicken thighs with skin
- 2 medium potatoes
- 1/2 red onion
- 1 large carrot
- 1/2 red bell pepper
- 3 cloves of garlic
- 2 tbsp of olive oil
- 1 teaspoon paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- Juice of 1/2 lemon
- Salt to taste
- Black pepper to taste
- 1/2 cup chicken broth or water
- Preheat the oven to 200°C.
- Wash and cut the potatoes into medium-sized pieces. Peel the carrot and cut it into thick slices. Cut the onion and bell pepper into strips.
- Place the vegetables in an ovenproof dish and add a tablespoon of olive oil, salt, pepper, and half of the oregano and rosemary.
- Pat the chicken thighs dry with paper towels. This will help the skin brown more during cooking.
- Mix the remaining oil with the paprika, minced garlic, lemon juice, the remaining oregano, and rosemary. Spread this mixture onto the chicken thighs.
- Arrange the chicken on top of the vegetables and pour the broth into the bottom of the dish, taking care not to wet the chicken skin.
- Bake for 35 minutes. Halfway through cooking, you can gently stir the vegetables so they brown evenly.
- Turn up the temperature to 220°C and cook for another 8-10 minutes, until the chicken is nicely browned and the vegetables are tender.
- Check that the chicken is fully cooked. If you have a kitchen thermometer, the thickest part should reach 74°C.
- Remove from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute and makes the chicken juicier.
Tips for making the most delicious baked chicken thighs with vegetables
- Dry the thighs very well before seasoning them to achieve a crispier skin.
- Don't cut the potatoes too big, because they might be hard when the chicken is ready.
- Use thighs with skin and bone if you're looking for a juicier and tastier result.
- Don't overfill the tray. The vegetables need space to brown and not just steam.
- Place the chicken skin side up throughout the cooking process.
- The broth should remain at the bottom of the dish and not cover the thighs.
- You can substitute rosemary with thyme if you prefer a milder flavor.
- For more golden vegetables, use a wide dish and avoid piling them up.
- Cooking time may vary depending on the size of the thighs and the operation of each oven.
- Let the chicken rest for a few minutes before serving to better retain its juices.
How long should oven-baked chicken thighs be cooked?
At 200°C, medium-sized chicken thighs typically need around 40 to 50 minutes. The exact time will depend on their size and the oven. To ensure they are safe to eat, the thickest part should reach 74°C.
How to bake chicken thighs so they stay juicy?
Choose chicken thighs with skin and bone in, avoid cooking them at very low temperatures, and don't cut them during cooking. You can also let them rest for a few minutes after removing them from the oven to retain their juices.
Can you bake skinless chicken thighs?
Yes. You can remove the skin to reduce the amount of fat. In that case, it's a good idea to keep an eye on the cooking time to prevent the chicken from drying out and add a little oil or broth to the dish.
What side dish goes well with chicken thighs with vegetables?
This recipe already includes a side of vegetables and potatoes, but you can accompany it with a fresh salad or a portion of homemade bread.
Can I prepare this recipe with other parts of the chicken?
Yes. You can use chicken thighs, drumsticks, or quarters. However, you'll need to adjust the cooking time depending on the size and cut of chicken used.
