Chicken thighs with roast vegetables
Everything on one tray, 45 minutes in the oven — crisp skin and vegetables with roasted edges.
- Time
- 1 h
- Effort:
- easy
- Season
- all year
- poultry
- everyday
- one pot
- budget
Ingredients for 4 portions
4chicken thighs
800 gpotatoes
3carrots
2bell peppers
2onions
4 clove(s)garlic
2rosemary · sprigs
1 tbspsweet paprika
4 tbspolive oil
1lemons
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
Going by the ingredient list, none of the 14 allergens that must be declared.
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 586 kcal |
|---|---|
| Protein | 37.5 g |
| Fat | 25.3 g |
| Carbohydrates | 47.2 g |
| of which sugar | 13.1 g |
| Fibre | 8.1 g |
| Salt | 0.5 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Preheat the oven to 200 °C. Cut the potatoes, carrots, peppers and onions into chunky pieces.
- 2
Toss the vegetables on a tray with olive oil, salt, paprika and the garlic cloves.
- 3
Season the thighs, rub with oil, set them on the vegetables with the rosemary.
- 4
Roast for 45 minutes until the skin is crisp; turn the vegetables after 25.
- 5
Squeeze lemon over and serve straight from the tray.