Oven Baked Chicken Thighs with Vegetables

These baked chicken thighs are extremely juicy, tender, and flavorful! Paired with simple root vegetables, this chicken is baked in the oven and seasoned with maple syrup and fresh thyme. This dish is perfect for any weeknight dinner, especially when paired with flavorful white rice or my creamed spinach recipe!

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• Step-By-Step Recipe Instructions
• Frequently Asked Questions
• Expert Tips
• Baked Chicken Sides
• Other Oven Chicken Recipes
• Oven Baked Chicken Thighs with Vegetables

Oven baked chicken thighs are delicious, especially when they are cooked with fresh vegetables. This is one of those savory baked chicken recipes that also has a sweet flavor thanks to the honey, carrots, and sweet potatoes. You can also use chicken legs which adds just as much flavor. Not only does dark meat work extremely well with this dish, it also makes this oven baked chicken even more tender and juicy!

These thighs are made in the oven and will be ready to serve in less than an hour. The juice from the dark meat mixed with the olive oil really helps the root vegetable cook faster and more evenly. And the savory flavor from the baked chicken makes this recipe off the charts delicious!

Ingredients You'll Need

I made it a point to only use simple ingredients for this recipe. Fresh sweet root vegetables provide so much flavor, especially when paired with the savory flavors of the poultry seasoning, fresh thyme, salt, and pepper. Using a red onion also adds another layer of flavor that is irresistibly delicious!

You can either use bone-in or boneless thighs when making this recipe. Using bone-in chicken makes this dish even more juicy! My preference is to use both chicken legs and thighs when making this dish.

Step-By-Step Recipe Instructions

To start, you'll need to season each piece of chicken. Sprinkle on poultry seasoning, salt, and pepper onto the chicken thighs and legs and then place them in an oven safe dish. Set aside.

Next, chop the carrots, sweet potatoes, and red onions. Wash the vegetables, but keep the peelings on. There is a high level of nutritional value in the peelings of carrots and sweet potatoes. That's where the majority of the vitamins and nutrients are. Plus, when you bake the vegetables with this juicy baked chicken, the vegetables take on the most delicious and savory flavors.

Now it's time to assemble the dish. Arrange the meat and vegetables in a 9X13 pyrex dish or in a dutch oven. Place the carrots, sweet potatoes, and red onion in the dish along with the seasoned meat. Drizzle on the maple syrup and olive oil. Then, add the fresh thyme.

Once the oven has preheated to 375°F, place the dish in the oven and bake uncovered. It will take about 40-45 minutes to bake thighs and chicken legs in the oven. When the internal temperature reaches 165°F, it's done.

These baked thighs and legs will be a beautiful golden brown when you take them out of the oven. You'll cook the meat until done and then allow the dish to cool for 5 minutes before serving. There will be the most flavorful juice at the bottom of the roasting pan. When you've placed the chicken on each plate, take a spoonful of the savory juice and pour it over the drumsticks and thighs.

Frequently Asked Questions

Expert Tips

• I love using sweet root vegetables when making this recipe so I use carrots, sweet potatoes, and red onion in this dish. They pair extremely well with the maple syrup used in this dish.
• Want to add other vegetables? Go for it! I've used brussels sprouts, red potatoes, and pearl onions and they turned out amazing!
• Don't peel the vegetables! The skins on the carrots and sweet potatoes contain a lot of nutrition. Once the thighs are cooked, you would never know the skins were kept on the vegetables! They come out super soft, tender, and delish!
• While you can use olive oil for this dish, using a flavor infused olive oil really enhances the flavor. Garlic and rosemary olive oil are my favorite.
• To ensure the meat is cooked to a safe internal temperature, use an internal meat thermometer to ensure the internal temperature reaches 165°F before you remove it from the oven.
• Store any leftovers in an airtight container for up to 3-4 days in the refrigerator.

Baked Chicken Sides

If you want to add a green vegetable to this recipe, try my Roasted Green Beans with Mushrooms, Balsamic and Parmesan. These are coated with a flavored balsamic vinegar for a delicious depth of flavor. Want a salad? Pair it with my Brussels Sprout Salad. And I just love dipping these Herb Sourdough Ciabatta Rolls in the juice from the bottom of the baked pan. And, oven baked chicken and rice is also delicious!

This easy baked chicken is super simple to make, healthy, and nutritious! I often find myself cutting up extra sweet potatoes, carrots, and red onions so I can roast them separately to have extras as a side dish.

Other Oven Chicken Recipes

If you like this recipe, I just know you're going to love this Easy Balsamic Roasted Chicken Sheet Pan Supper. Sheet pan dinners are not only convenient to make, but the flavor combinations are amazing! If you love a good curry recipe, try my Creamy Chicken Curry. It's full of spicy flavor and pairs well with rice and naan bread! Looking for quick and easy dinner? Try making this Lemon Mustard Chicken with Red Potatoes in Foil. You'll add all the ingredients to the foil pocket, seal, and bake until done. It's the most convenient dinner ever!

This Rosemary Dijon Chicken Breast is one of those recipes you will want to make when you don't really feel like putting a lot of effort into your meal, yet you want to eat a good and healthy meal. The dijon mustard makes this dish and pairs amazingly well with homemade mashed potatoes. And if you want another sweet and savory meal, make sure you try this Peach Balsamic Chicken. It's healthy, fresh, and bursting with flavor! It's an easy skillet recipe that is a light dish featuring a combination of flavors including balsamic vinegar, fresh basil, and fresh peaches. So good!

I can’t wait to hear how this recipe turned out for you! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you!

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Update Notes: This post was originally published in March 2012, but was re-published with updated step-by-step instructions, pictures and tips in October 2021.