These oven baked chicken thighs turned out so delicious! The chicken is incredibly well seasoned, as are the vegetables and potatoes. I think the combination of paprika powder, thyme and rosemary goes really well with this traybake. The lemon adds a lovely freshness to the whole dish and makes it incredibly tasty!
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Why you’ll Love this Recipe
These oven baked chicken thighs are a delicious meal with plenty of vegetables, easy to make and ready in no time. The oven does all the work for you!
Oven Baked Chicken Thigh Recipe
I think this is a truly simple and flavorful oven dish that requires very little effort yet tastes absolutely delicious! Perfect for busy weekdays, I would say. You simply slide everything into the oven. Of course, you can also vary the vegetables, making this perfect for using up leftover vegetables. This traybake with potatoes is a little different and definitely worth trying!
Traybake with Chicken Thighs
For this dish, I chose chicken thighs because they are a little fattier than chicken breast, which ensures they stay nice and tender in the oven. Chicken breasts may dry out a little in the oven, although it works perfectly well for this traybake too! Just bake it for a slightly shorter time.
I love these oven baked chicken thighs, it’s such a classic way of preparing chicken. If you want to make more classic chicken recipes, try my whole roasted chicken , pulled chicken or these delicious chicken drumsticks.
Ingredients for Oven Baked Chicken Thighs
Making these oven-baked chicken thighs is really a piece of cake. You can have everything in the oven within 15 minutes and you don’t need much to make it:
- Oven dish or baking tray, you can choose which one you use. Ideally, there should be as much space as possible. You can also use two dishes or trays.
- Chicken, I went for chicken thighs because they stay nice and tender in the oven
- Seasonings, a combination of paprika powder, thyme, rosemary, cumin, chili flakes (optional) and pepper and salt to taste.
- Potatoes, I went for seasoned wedges with barbecue flavor, but you can also choose other seasoned baby potatoes. Pre-cooked ones are best.
- Vegetables, this dish contains plenty of vegetables, including carrots, bell peppers (in any color you like), zucchini, red onion, broccoli and cherry tomatoes. Nice and nutritious!
Easy and Quick Chicken Traybake
Although these oven-baked chicken thighs are already a delicious dish on their own, they are definitely lovely served with a baguette and a salad. For example, choose one of my salad recipes. I also recommend making a delicious garlic sauce to go with it. What a feast that will be!
This dish contains lots of vegetables, making it a very nutritious meal too. This makes it a perfect dish for a busy weeknights, but it’s actually a good idea at any time. Because it certainly doesn’t compromise on flavor!
Frequently Asked Questions
Can I replace the chicken thighs for chicken breast?
Yes, of course, you can! You may need to cook these for a little less time, as they contain less fat and will therefore dry out a bit faster. You could also use chicken legs instead!
How do I keep the chicken from drying out?
By making sure not to cook them for too long in the first place and, in most cases, adding some kind of fat, such as oil.
Could I use different vegetables?
Absolutely! You can really mix things up with all kinds of vegetables. Whatever is in season or whatever you have lying around. Turn it into a wonderful veggie feast.
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Ingredients
- 3 clove garlic (finely chopped)
- 25 ml olive oil
- 2 tsp paprika powder
- 1 tsp thyme (dried)
- 1 tsp osemary (dried)
- 1 tsp ground cumin
- ½ tsp chili flakes
- 1 lemon (juice)
- 6 chicken thighs
- 500 gram baby potatoes (or wedges, seasoned – e.g. barbecue flavor)
- 2 carrots (sliced)
- 2 bell peppers (cut into strips)
- 1 zucchini (cut into half-moons)
- 2 red onions (cut into rings)
- 200 gram broccoli florets
- 200 gram cherry tomatoes
- salt and pepper
Equipment
- Oven tray or baking dish
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 390 Fahrenheit using conventional top and bottom heat. Line a large oven dish or baking tray with baking paper.
- Pat the chicken thighs dry with paper towels.
- Add the garlic, olive oil, paprika powder, thyme, rosemary, cumin, chili flakes, lemon juice and salt and pepper to taste to a bowl, add the chicken thighs and lightly coat them with the herbs and spices.
- Remove the chicken thighs from the bowl and then mix the baby potatoes, carrots, bell peppers, zucchini, red onion and broccoli in the bowl with the herbs and spices.
- Mix well so that the vegetables are well seasoned.
- Place the seasoned vegetables on the baking tray or in the oven dish. Place the chicken thighs on top. And place the cherry tomatoes alongside.
- Bake everything in the middle of the oven for 25 minutes, optionally cover with a sheet of aluminum foil for the last 10 minutes if the broccoli starts to get too dark.
- Optionally garnish with fresh parsley or coriander and serve with a fresh salad and baguette. Enjoy your meal!
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