Baked Chicken Thighs
A sheet pan dinner that's as delicious as it is healthy. Chicken thighs are coated in spices and baked until crispy on top with a medley of vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
- 6 chicken thighs bone-in
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons thyme
- 1 1/2 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon black pepper or to taste
- 1 butternut squash peeled and chopped
- 3 bell peppers chopped
- 3 cups broccolini
- 1 onion peels and cut in large pieces
- 1 tablespoon olive oil
- salt and pepper to taste
Combine all the spices and salt for the chicken together in a small dish.
Prepare chicken thighs by adding them to a baking tray, and using a paper towel to dry them.
Drizzle the chicken thighs with olive oil, and then coat them in the seasoning blend. Use hands to rub the spice blend to evenly coat them.
Add all vegetables together in a large bowl, and drizzle them with olive oil. Season to taste with salt and pepper.
Add the vegetables to the baking tray along with the chicken thighs. You might need to split the vegetables between two baking trays, if using the amounts listed above.
In the Sharp Superheated Steam Countertop Oven, Set the oven to the Broil/Grill setting, and bake at for 30 minutes. Reduce baking time to 25 minutes if there are no vegetables on the tray.
In a conventional oven, preheat the oven to 435ºF, and bake the chicken thighs and vegetables for 40-45 minutes, until crispy and brown on top and the vegetables are well roasted.
Calories: 432kcal | Carbohydrates: 27g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 702mg | Potassium: 843mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16935IU | Vitamin C: 182.7mg | Calcium: 140mg | Iron: 2.9mg