Whole30 Roasted Chicken Thighs with Seasonal Vegetables

About this recipe

Enjoy a wholesome and delicious meal with this Whole30 Roasted Chicken Thighs recipe, featuring tender juicy chicken paired with a medley of seasonal vegetables. Perfectly compliant with Whole30, this dish is designed for a satisfying, guilt-free dining experience. Ideal for a cozy family dinner or meal prepping for the week, this recipe combines simplicity with delightful flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 1 tablespoon chopped fresh parsley

Directions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a bowl, combine olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper.

3. 3

   Rub the chicken thighs with the seasoned oil mixture.

4. 4

   Place chicken thighs on a baking sheet and surround them with sliced vegetables.

5. 5

   Roast in the oven for 35-40 minutes until the chicken skins are crispy and the vegetables are tender.

6. 6

   Sprinkle with chopped parsley before serving.