Chicken Thighs and Roasted Veggies...just chop, toss and bake
Prep time
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A simple and comforting dinner perfect for fall and winter. Cooking the meat on top of the veggies gives them a delicious flavor.
Recipe type: Dinner
Serves: 6-8
  • 1 large onion, cut into wedges
  • 4-6 cloves of garlic, just peeled not chopped or crushed
  • 3-4 large carrots or 2 cups baby carrots
  • 2 small sweet potatoes
  • 3 medium potatoes
  • 2-3 cups frozen green beans
  • 3-4 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and Pepper to taste (I use about 1½ tsp salt and ¼ tsp pepper)
  • 6-8 chicken thighs, (I use bone in and remove the skins)
  1. Preheat oven to 350 degrees
  2. Peel and chop veggies, I like chop them into approx 1 inch pieces
  3. Toss all veggies, including onion and garlic, in olive oil and salt and pepper (I just did this in my 9x13 pan so I wouldn't dirty another dish)
  4. Place all veggies in a 9x13 dish and top with the chicken thighs
  5. Sprinkle lemon juice over chicken thighs and also salt and pepper them individually
  6. Cover with foil and bake for 1 hour, remove foil and bake for an additional 45 minutes-1 hour.
  7. That's it, your done. :)
Recipe by Real Life Dinner at