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This incredibly delicious chicken thighs with roasted vegetables recipe is made with simple, everyday ingredients. It’s the perfect dish for a quick weekday meal when you just want to put everything in one pot and forget about it, or for a wonderful family Sunday lunch.

Nothing can beat humble and delicious chicken recipes when it comes to planning your weekly menu. And let me tell you, this recipe – chicken thighs with roasted vegetables – is worth adding to your dinner plan. It’s easy, delicious and involves a lot of different veggies. One meal that ticks all the boxes!

Now I’m not going to lie, sometimes it’s a real struggle to make chicken dishes exciting. It sometimes feels like the same ingredient, same cooking method, same taste. If you eat chicken almost every single day, it gets more and more difficult to create different and exciting flavours each time.

However, this recipe does exactly that…

Six different spices provide the most wonderful aroma and flavour. Also, if you have enough time, leave the chicken to marinate overnight for some truly deep flavour.

Chicken Thighs with Roasted Vegetables

Chicken Thighs Recipe Substitutes

Because this recipe is perfect for your mid-week diner, there are lots of options on how to change it according to your tastes and preferences:

  • Chicken thigh fillets – if you don’t have this cut of chicken, don’t worry. You can swap the thighs for drumsticks or even pork fillets.
  • Roasted vegetables – this is the part where you can go wild and add any type of veggies to this dish. Anything from broccoli, peas, zucchinis to corns or beans works perfectly.
  • Chicken broth – you can use a homemade broth or a shop-bought one. Both options work fine. You can also change the chicken broth to a vegetable one.
  • Fresh herbs – I love adding fresh herbs to all my dishes. This time, I used fresh dill but parsley or even basil would work fine as well. If you don’t have fresh herbs, don’t worry, just use dry ones instead.
Chicken Thighs with Roasted Vegetables

Chicken Thighs Recipe Tips

This is a recipe that doesn’t require a lot of explanation, but if you’re reasonably new to the kitchen, here are some tips:

  • It’s quite hard to state exact cooking time for chicken thighs because it depends on the thickness of the meat. Nonetheless, the internal temperature should always reach at least 80 degrees.
  • For the best results, marinate the chicken a day before and leave it overnight in the fridge. The spices will create the best flavour ever.
  • If you end up with a lot of leftover stock and juice from the chicken don’t throw it away! Keep the stock and use it for your pasta sauces.

If you’re looking for dinner ideas, give these recipes a go as well:

Buttery Chicken Kyiv
Pulled Chicken Enchiladas with Lentils
Chicken with Harissa Carrots and Flatbreads

Chicken Thighs with Roasted Vegetables



6 chicken thigh fillets
1 teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon turmeric
½ teaspoon garlic pepper
½ teaspoon dry dill
Olive oil
Salt and pepper

Roasted Vegetables
500g baby potatoes
200g button mushrooms
4 carrots
1 pepper
½ leek
½ litres chicken broth
Fresh dill


Prepare the chicken:

  1. Mix all the spices with a pinch of salt and pepper.
  2. Marinate the chicken thighs with the spice mix and a good glug of olive oil. Leave the chicken in the fridge for 30 minutes.

Prepare the vegetables:

  1. Cut all the vegetables to similar size chunks and add them into a roasting tray.

Finish the dish:

  1. Preheat the oven to 170 degrees.
  2. Add the marinated chicken thighs on top of the vegetables.
  3. Pour the chicken broth in the tray.
  4. Roast the chicken with vegetables for 40-50 minutes or until they’re cooked.
  5. Chop the dill and sprinkle on top of the chicken thighs. Serve the dish with fresh salad.
Chicken Thighs with Roasted Vegetables