A good meal prep recipe is something to hold on to! Once I find that perfect combination of flavor and minimal cook time, that meal tends to be on repeat in my house.
This recipe fits that description perfectly! Tender chicken thighs and savory vegetables make the perfect dinner or lunch to eat all week. It takes minimal time to pull everything together and chop your veggies. The majority of the recipe is the time for the whole thing to roast in the oven!
While the veggies and chicken are cooking, you can be prepping breakfasts, lunches and snacks!
I love this recipe because it is so versatile, you can add your own favorite seasoning or even swap out your vegetables for what you have on hand. I like to serve this dish with brown rice if I need to replenish my carbs.
In my recipe, I have you use bone-in with skin-on chicken thighs. I don’t use them all the time as they are higher in fat than a chicken breast, but I do appreciate the juicy meat and crispy skin that these thighs have! You can also use chicken breasts or boneless, skinless chicken thighs as well. If you do use either of those, you can skip the searing step in the recipe and put your meat right on to the sheet pan with your vegetables!
Roasted Chicken Thighs with Vegetables
Makes 4 servings
- 4 large bone-in with skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried summer savory
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1/2 red onion, sliced thin
- 2 cups spiralized or cubed butternut squash
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
Preheat oven to 425 degrees. In a large skillet, heat olive oil to a medium heat. Salt and pepper to taste and place chicken thighs skin down in skillet. Sear chicken until skin is brown and crispy. Remove chicken from skillet and place skin side up on a large baking sheet or roasting pan.
Add remaining veggies and garlic to the sheet pan and drizzle with more olive oil. Season with salt and pepper. Place veggies and chicken in the oven and bake for 20 minutes until chicken is cooked through (165 degrees) and vegetables are tender.
Remove from oven and drizzle with balsamic vinegar and top with fresh herbs.