Roasted Chicken Thighs & Summer Veggies

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All the flavors of summer! All the ease of a one-pan dinner!


6 minutes

Prep time

40 minutes

Cook time

963 cal.

Per serving


Oven, Baking dish



Step 1

Preheat the oven to 425°F. Wash & trim the zucchini. Slice into half-moons.


Step 2

Wash & cut the tomatoes into wedges.

Bell pepper (assorted)

Step 3

Wash & remove the seeds from the peppers. Cut the peppers into slices.

Basil (fresh)

Step 4

Add the veggies & grated or minced garlic to a baking dish. Add the basil leaves (optional), salt, pepper & a drizzle of olive oil. Stir it all together.

Chicken thighs (bone-in, skin on)

Step 5

Arrange the chicken thighs over top. Season the chicken with salt, pepper & olive oil. Bake for 30-40 min at 425°F.

Basil (fresh)

Step 6

When the chicken is cooked through, remove the dish from the oven. Serve garnished with more basil leaves (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy963 cal.
Fat74 g
Carbohydrates14 g
Protein66 g
Fiber6 g

On average, one serving of the recipe "Roasted Chicken Thighs & Summer Veggies" contains 963 Energy, 74 g of Fat, 14 g of Carbohydrates, 66 g of Protein, 6 g of Fiber.

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Roasted Chicken Thighs & Summer Veggies
Very easy