Ingredients
- 4 bone-in, skin-on chicken thighs (or your favorite cut)
- 2 cups of mixed vegetables (carrots, bell peppers, zucchini, or whatever you like!)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (like parsley or thyme, optional)
Equipment Needed
- Baking dish or sheet pan
- Mixing bowl
- Measuring spoons
- Tongs
- Aluminum foil (optional)
Step-by-Step Instructions
Let’s get started! First, preheat your oven to 400°F (200°C). I like to get the heat going while I prep my chicken and veggies. In a mixing bowl, I toss the mixed vegetables with olive oil, garlic powder, onion powder, thyme, salt, and pepper. It’s so satisfying to get my hands in there and mix everything together, feeling the textures of each ingredient. Once the veggies are well-coated, I transfer them to my baking dish, spreading them out evenly. (See the next page below to continue steps…)