Baked Chicken Thighs with Veggies & Green Beans

Baked Chicken Thighs with Veggies & Green Beans is a hearty and comforting meal that everyone will enjoy. This dish combines juicy chicken thighs with wholesome vegetables, making it a perfect choice for a weeknight dinner or a cozy weekend meal. The simple preparation and delicious flavors come together to create a delightful family feast.

Why Make This Recipe

This recipe is a great choice because it is easy to make, requires minimal cleanup, and is full of flavor. Baked chicken thighs are juicy and tender, and when baked with veggies, they soak up all the tasty juices. Plus, it’s a complete meal with protein and vegetables all in one dish. Serve it up, and you have a satisfying dinner that will please both kids and adults alike.

How to Make Baked Chicken Thighs with Veggies & Green Beans

Ingredients:

1 bone-in, skin-on chicken thigh
1 tbsp olive oil
Salt & black pepper to taste
1/2 tsp garlic powder
1/2 tsp dried rosemary or thyme
2 medium russet potatoes, chopped
1 cup carrots, peeled & chopped
1/2 cup chicken broth
1 cup green beans, fresh or frozen
1 tsp butter or olive oil (for green beans)
Optional: 1/4 tsp garlic salt for extra flavor

Directions:

Season the chicken thigh with garlic powder, rosemary, salt, and pepper. Heat olive oil in a pan and sear the chicken until the skin is golden and crispy.
In a baking dish, toss the chopped potatoes and carrots with chicken broth and a pinch of salt. Nestle the seared chicken into the dish. Cover with foil and bake at 375°F for 45 minutes.
While the chicken is baking, steam or lightly sauté the green beans in butter or olive oil. If you like, add garlic salt for extra flavor until they are tender.
For an optional touch, broil the chicken uncovered for 3–5 minutes to achieve a golden finish.
Serve everything on a plate while it’s hot.

How to Serve Baked Chicken Thighs with Veggies & Green Beans

Serve the baked chicken thighs alongside the roasted potatoes and carrots, with a generous helping of green beans on the side. This dish is delicious on its own, but you can also pair it with a simple salad or some crusty bread for a complete meal.

How to Store Baked Chicken Thighs with Veggies & Green Beans

If you have leftovers, let them cool completely before storing. Keep the chicken and veggies in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, simply bake in the oven or microwave until hot.

Tips to Make Baked Chicken Thighs with Veggies & Green Beans

For extra flavor, marinate the chicken thighs in seasonings for a few hours before cooking.
Make sure to cook the chicken to an internal temperature of 165°F for safety.
Adjust the types of vegetables based on what you have on hand. Zucchini or bell peppers work well too!

Variation

You can easily alter the recipe by swapping out the chicken thighs for chicken breasts. If you prefer, you can also use sweet potatoes instead of russet potatoes for a different flavor profile.

FAQs

1. Can I use boneless chicken thighs for this recipe?
Yes, you can use boneless chicken thighs. Just reduce the baking time to about 30-35 minutes.

2. What can I use if I don’t have chicken broth?
If you don’t have chicken broth, you can use vegetable broth or even water. It will still taste great!

3. Can I prepare this dish in advance?
Yes, you can prep the chicken and veggies a day ahead. Just cover and refrigerate until ready to bake. Adjust cooking times if they are chilled.

Enjoy this delicious Baked Chicken Thighs with Veggies & Green Beans recipe with family and friends!