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Roasted Chicken Thighs with Vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Yield: 4 servings

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Ingredients
  • 4 chicken thighs (bone in with skin)
  • 1/2 lb. mini red potatoes
  • 1 cup baby carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
Instructions

  1. Preheat oven to 425 degrees F.

  2. Use paper towel to pat dry the chicken thighs.

  3. In a small bowl mix together the garlic powder, onion powder, oregano, paprika, salt, pepper, chili powder and dry mustard.

  4. Cut the potatoes into bite-size pieces.

  5. Spray a casserole dish with nonstick cooking spray. Add the potatoes and carrots. Sprinkle with the seasoning.

  6. Add the seasoning to both sides of the chicken thighs and place the chicken on top of the vegetables, skin side up.

  7. For extra flavorful chicken put some of the seasoning under the skin.

  8. Bake 35-40 minutes, until the vegetables are tender and the chicken has an internal temperature of 165 degrees.