Cookwith

Name: Crispy Chicken Thighs with Summer Roasted Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tsp smoked paprika; 1 red bell pepper, cut into 1-inch pieces; 1 zucchini, cut into 1/2-inch rounds; 1 yellow squash, cut into 1/2-inch rounds; 1 red onion, cut into wedges; 8 oz baby potatoes, halved; 2 tsp fresh thyme leaves

Crispy Chicken Thighs with Summer Roasted Veggies

FreshCarrot7013

This recipe brings out the best of late summer in Kansas with juicy, crisp-skinned chicken thighs nestled over a medley of vibrant roasted vegetables. Preheating your pan in the oven creates a searingly hot surface, ensuring the chicken skin turns golden and delicious, while the veggies caramelize beautifully underneath. Smoked paprika and fresh thyme offer a subtle, barbecue-like aroma, making this dish a perfect weeknight meal that tastes like a backyard feast—no grill required. The one-pan method captures all the savory juices and minimizes cleanup, letting you spend more time enjoying the meal and less in the kitchen.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Place a large, oven-safe skillet or cast iron pan in the oven while it heats up to get it very hot.
Pat chicken thighs dry with paper towels. Rub with 1 tbsp olive oil, salt, pepper, and smoked paprika.
In a large bowl, toss bell pepper, zucchini, yellow squash, red onion, and potatoes with remaining 1 tbsp olive oil and thyme. Season lightly with salt and pepper.
Carefully remove the hot pan from the oven. Arrange chicken thighs in the pan, skin side down. Scatter veggies around the chicken in a single layer.
Roast for 15 minutes, then flip chicken so skin is up. Toss veggies. Continue roasting for another 15-20 minutes, until chicken skin is deeply golden and veggies are tender.
Broil for 2-3 minutes at the end for extra crispy skin if desired. Let rest 5 minutes before serving.