Nana's Chicken in the Oven
Experience the comforting flavors of home with *Nana’s Chicken in the Oven*, a simple yet irresistible recipe that brings together crispy, golden-brown chicken thighs and perfectly roasted vegetables in one dish. This family favorite features bone-in, skin-on chicken thighs marinated in a rich blend of garlic, olive oil, fresh lemon juice, paprika, and thyme, ensuring every bite is bursting with flavor. Nestled atop tender potatoes, sweet carrots, and caramelized onion wedges, this oven-roasted dish is hearty, nutritious, and ideal for weeknight dinners or cozy Sunday meals. With minimal prep and a total cook time of just 50 minutes, this one-pan wonder is as convenient as it is delicious. Garnish with fresh parsley for a vibrant finish and serve straight from the oven for a meal that truly tastes like home. Perfect for those searching for "easy baked chicken recipes" or "comfort food chicken dinners" that deliver big flavor with little effort!
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Small potatoes (halved)
- 2 cups Carrots (cut into large chunks)
- 1 large Onion (sliced into wedges)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a small bowl, mix together the minced garlic, olive oil, lemon juice, paprika, thyme, salt, and black pepper to create the marinade.
Step 3
Pat the chicken thighs dry with paper towels, then rub the marinade all over the chicken, ensuring even coverage under the skin. Set the chicken aside to absorb flavor while you prepare the vegetables.
Step 4
In a large mixing bowl, toss the halved potatoes, carrot chunks, and onion wedges with a drizzle of olive oil and a pinch of salt and pepper.
Step 5
Arrange the vegetables in a single layer on a large baking sheet or oven-safe dish. Place the marinated chicken thighs on top of the vegetables, skin-side up.
Step 6
Transfer the dish to the preheated oven and bake for 40-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Step 7
For extra browning, switch the oven to broil for the last 2-3 minutes of cooking, but keep an eye on it to prevent burning.
Step 8
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Step 9
Serve hot with the roasted vegetables on the side. Enjoy Nana's warm and hearty meal!
Nutrition Facts
| Serving size | (2561.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3274.3 |
| Total Fat 184.0g | 0% |
| Saturated Fat 46.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 729mg | 0% |
| Sodium 3489.6mg | 0% |
| Total Carbohydrate 234.0g | 0% |
| Dietary Fiber 38.4g | 0% |
| Total Sugars 37.1g | |
| Protein 188.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 420.9mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 7579.2mg | 0% |
Source of Calories