4.6 from 27 votes
Easy Baked Chicken Thighs With Squash And Peppers
This easy baked chicken thighs with vegetables is super juicy, and you oven roast it all on one pan for a delicious dinner.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Servings: 6 Servings
Calories: 404 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For The Chicken
- 6 chicken thighs bone in
For The Marinade
- 5 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 tablespoon fresh thyme or one teaspoon dried thyme
- 1 lemon About 3-4 tablespoons of lemon juice.
- 1 1/2 teaspoon salt divided
- 3/4 teaspoon pepper divided
- 1/2 teaspoon onion powder
For The Vegetables
- 2 medium yellow squash Or use zucchini, about 3 cups sliced total.
- 3 bell peppers I used a mix of red, yellow and green.
- 2 cups mushrooms sliced
- 1 red onion chopped in large pieces
Instructions
Prep The Chicken In The Marinade
- Place raw chicken thighs in a gallon size zip-top bag.
- In a medium bowl mix 4 tablespoons olive oil, garlic, thyme, juice from one lemon, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together to make the marinade.
- Pour the marinade over the chicken in the bag. Make sure the bag is securely closed. With your hands mix the marinade and chicken in the bag to evenly coat the chicken.
- Refridgerate the chicken in the marinade for at least 30 minutes. See notes for marinating longer.
Cup of Yum
Prepare the Vegetables
- Chop the yellow squash, peppers, onions and mushrooms in bite sized chunks then place in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the vegetables in the oil to coat evenly with clean hands.
Bake The Chicken And Vegetables
- Preheat oven to 375 degrees. Lightly oil the baking sheet with cooking spray. Place the marinated chicken thighs on the pan. Bake chicken thighs in the oven for 20 minutes.
- Add the vegetables around the chicken on the baking sheet. Cook the chicken and vegetabls for 25 minutes more, or until the chicken reaches an internal temperature of 165 when checked with a meat thermometer. Chicken will be golden brown and vegetables will be tender.
- Serve hot, garnishing with more fresh thyme or parsley if desired. Enjoy!
Notes
- Chicken thighs can marinade easily for up to 12 hours. The longer you marinate the chicken, the more flavor it will have. 30 minutes minimum is required for the chicken to marinate and be flavorful.
- Vegetables can be chopped and prepped ahead of time, then toss with the oil, salt and pepper right before cooking.
- A tablespoon of fresh thyme can also be added to the marinade. If using dried thyme, add one teaspoon because dried is stronger in flavor.
Nutrition Information
Calories
404kcal
(20%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
676mg
(28%)
Potassium
700mg
(20%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2143IU
(43%)
Vitamin C
101mg
(112%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 676mg | 28% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2143IU | 43% |
| Vitamin C | 101mg | 112% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.