Roasted Chicken Thighs with Mixed Vegetables

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on)
• 2 tablespoons Olive Oil (extra virgin)
• 2 tablespoons Butter (unsalted, softened)
• 1 teaspoon Salt (kosher salt, or to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Tomato Paste (canned)
• 1 tablespoon Honey (raw honey)
• 5 cloves Garlic (minced)
• 1 teaspoon Soy Sauce (low‑sodium)
• 2 pieces Potatoes (medium, peeled and cubed)
• 1 piece Carrot (large, peeled and sliced)
• 1 piece Bell Pepper (any colour, sliced)
• 1 piece Onion (medium, sliced)
• 1 piece Eggplant (small, cubed)
• 2 pieces Tomatoes (medium, quartered)
• 1 teaspoon Italian Herbs (dried blend (oregano, basil, thyme))
• 1 teaspoon Paprika (sweet paprika)
• 2 tablespoons Parsley (fresh, chopped for garnish)
• 1 tablespoon Vegetable Oil (for searing the chicken)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it preheat fully.

   Time: PT5M

   Temperature: 180°C

2. Season and Coat Chicken

   Pat the chicken thighs dry with paper towels. In a small bowl combine olive oil, melted butter, tomato paste, honey, soy sauce, 2 minced garlic cloves, salt, pepper, Italian herbs, and paprika. Rub the mixture all over the chicken, making sure to get under the skin where possible.

   Time: PT5M

3. Prepare Vegetables

   While the chicken marinates, peel and cube the potatoes, peel and slice the carrot, slice the bell pepper, slice the onion, cube the eggplant, and quarter the tomatoes. Place all vegetables in a large mixing bowl, add the remaining 3 minced garlic cloves, drizzle with olive oil, and season with salt, pepper, Italian herbs, and paprika. Toss to coat evenly.

   Time: PT10M

4. Arrange on Baking Sheet

   Line the baking sheet with foil or parchment for easy cleanup. Place the seasoned chicken thighs skin‑side up in the center. Spread the seasoned vegetables around the chicken, forming a single layer. Drizzle any leftover glaze over the vegetables.

   Time: PT5M

5. Bake

   Transfer the sheet to the oven and bake for 25‑30 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and lightly browned. Halfway through, stir the vegetables gently with tongs for even browning.

   Time: PT30M

   Temperature: 180°C

6. Rest and Garnish

   Remove the pan from the oven, let the chicken rest for 5 minutes, then sprinkle chopped parsley over the top before serving.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

6g