Roasted Chicken Thighs With Winter Vegetables

I have often said that I love poultry, and in fact, I would never get tired of it. Thighs have become my favorite part of the chicken as they are meaty, moist, and flavorful. This dish is one you can prepare quickly, and you can roast everything together in one pan. 

You can vary the vegetables depending on what you prefer or have on hand. I used Yukon Gold potatoes, yellow and red beets, red onion, and butternut squash. Fully satisfying and colorful, this dish needs a mixed salad and a few lemon wedges to complete your meal.

Buon Appetito!
Deborah Mele

Roasted Chicken Thighs With Winter Vegetables

Roasted Chicken Thighs With Winter Vegetables

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Tender, golden brown chicken thighs are roasted with a mix of winter vegetables in this one pan dish.


  • 1/4 Cup Extra Virgin Olive Oil
  • 4 Bone In Chicken Thighs
  • Salt & pepper To Taste
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Red Chili Flakes
  • 3 Cups Diced Butternut Squash
  • 3 Cups Diced Potatoes
  • Two Cups Peeled & Diced Yellow Beets
  • Two Cups Peeled & Diced Red Betts
  • 3 Cups Diced Red Onion
  • 2 Garlic Cloves Minced

To Serve:

  • 1/4 Cup Finely Chopped Parsley
  • Lemon Wedges


  1. Preheat oven to 425 degrees F.
  2. In a heavy ovenproof pan, heat 2 tablespoons oil over medium high heat.
  3. Season chicken thighs with salt, pepper, paprika and chili flakes, then cook skin side down until golden brown, about 5 to 6 minutes.
  4. Transfer chicken to the preheated oven and cook for 10 minutes.
  5. In a large bowl, toss the vegetables with the remaining oil and season with salt and pepper.
  6. Scatter the vegetables around the chicken, and continue to roast until the juice from the chicken thighs runs clear when pierced, and vegetables are golden brown and tender.
  7. Arrange the chicken and vegetables on a platter, scatter the fresh parsley on top, and serve with lemon wedges.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 699Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 166mgSodium: 393mgCarbohydrates: 71gFiber: 13gSugar: 20gProtein: 39g

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