Easy Rustic Baked Chicken Thighs With Vegetables

Baked chicken thighs with vegetables are the perfect dish for a comforting and healthy meal for a weekend or stay-in dinner. The rich flavor of crispy chicken thighs pairs wonderfully with tender, caramelized vegetables like carrots, onions, and corn, all baked together in a hot oven. This easy meal of tender chicken thighs is packed with savory goodness and brings home-cooked comfort food to your table. So the next time you want a minimal-effort meal, why not give this recipe a go?

The key to this chicken dish is careful preparation—searing the bone-in chicken thighs to lock in their juices and roasting them with the vegetables in the oven. As the chicken cooks, its juices drip down into the vegetables. Over the cooking process, the vegetables caramelize, enhancing the natural flavors of each ingredient. With about an hour to bake, this is the ideal meal for when you have time to let everything cook perfectly, making it an excellent choice for a relaxed dinner at home.

If you want to serve this rustic dish with a side of mashed potatoes, be sure to try our mashed potatoes without butter or milk. 

Why You Will Love This Easy Chicken Thigh Recipe

Flavors that Meld Together Perfectly: The chicken thighs stay juicy and tender. At the same time, the vegetables caramelize and soak up all the savory goodness during the roasting process.

Minimal Cleanup: With just a cast iron skillet, you can enjoy a delicious, comforting meal without washing a mountain of dishes afterward. 

Simple Yet Impressive: It’s easy to make with a few simple ingredients, yet the result is an indulgent and satisfying dish, perfect for an easy weeknight meal or a stay-in night with loved ones.

Let’s Get Starting Making These Skin-On Chicken Thighs

Preheat the oven first to 400°F (200°C). This high temperature ensures the chicken thighs crisp up beautifully while the vegetables roast perfectly golden brown. It also helps the chicken thighs cook evenly, yielding tender meat and crispy skin.

You can then season both sides of the chicken thighs with salt, black pepper and tarragon. Drizzle olive oil on the chicken to enhance flavor and help the skin crisp up during searing. You want to use skin-on chicken thighs for the best results, as the skin adds flavor and helps keep the chicken juicy. Heat the olive oil in the large cast iron skillet over medium-high heat. When the oil is very hot, add the chicken thighs skin-side down. Sear the chicken for 4–5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3–4 minutes. This step helps render the fat from the skin and locks in the juicy flavor of the chicken while giving it that coveted crispy texture and golden brown appearance. Once the skin is crisped to your liking, remove the chicken from the skillet and set it aside.

While the chicken is searing, chop your red onion, garlic, and carrots and add them to the same skillet. Sauté them for 3–4 minutes, allowing the onions and carrots to soften.

Next, add the frozen corn to the pan and cook for another 2–3 minutes to thaw it. Pour in the chicken broth and stir the pan to scrape up any bits from the bottom of the skillet. These bits add incredible flavor to the dish. Stir everything together, ensuring the vegetables are evenly distributed in the skillet.

Once your vegetables are sautéed and the broth is added, carefully place the seared thighs, skin-side up, on top of the vegetables. This allows the juices from the chicken to flow down over the veggies, infusing them with savory goodness as they bake.

Transfer the cast iron skillet carefully to the preheated oven and bake, uncovered, for 45–50 minutes. Test the chicken’s internal temperature with your meat thermometer (165°F (74°C). The vegetables will have cooked down, absorbing all the delicious flavors from the chicken and broth. You’ll know it’s done when the outside is crispy and golden.

Once the one-pan meal is out of the oven, let the chicken thighs rest in the skillet for 5–10 minutes. This will allow the meat juices to redistribute throughout the chicken, keeping the meat moist and tender. The rest time also gives the vegetables a chance to cool slightly, making them less likely to burn over eager diners.

Ingredients:

Skin-on Chicken Thighs: The chicken thighs provide rich, juicy dark meat with crispy skin that crisps up during baking, adding texture and flavor.

Chicken Stock: Chicken stock creates a flavorful cooking base, keeping the vegetables moist and infusing them with savory richness.

Red Onion: The onion adds a savory, slightly sweet flavor that caramelizes in the pan, enhancing the dish’s depth.

Carrots: These bring natural sweetness and a hearty texture, complementing the savory chicken and other vegetables.

Garlic: Brings a bold, aromatic flavor that infuses the dish and pairs perfectly with the chicken and vegetables.

Salt and Pepper: Basic seasonings that enhance and balance the natural flavors of the chicken, vegetables, and herbs.

Olive Oil: This ingredient is used to sear the chicken and sauté the vegetables; olive oil ensures even cooking and adds a rich, smooth flavor.

Tarragon: The herbal flavor of tarragon adds a subtle, fresh note to the savory components of the dish.

Frozen Corn: The corn provides a burst of sweetness and color, balancing the savory elements of the dish with its slight crunch.

Substitutions And Add-Ins For This Bone-In Chicken Thigh Recipe

Skin-on Chicken Thighs: Substitute with bone-in, skin-on chicken legs or chicken breasts with skin for a leaner option while retaining crispy skin and juicy meat. You can also make this dish with boneless chicken thighs. Skip the searing process and move straight to bake. Be sure to season the meat before baking. You may also wish to cover the entire skillet to seal in the juice of boneless thighs. 

Chicken Stock: Use vegetable or beef broth for a different flavor profile.

Red Onion: Shallots can be swapped for a milder, sweeter flavor or yellow onion if you prefer a more traditional taste.

Carrots: Sweet potatoes or parsnips can be used as a sweeter alternative.

Garlic: If fresh garlic isn’t available, garlic powder or shallots can substitute, providing a softer yet still aromatic flavor.

Salt and Pepper: Omit salt if watching sodium intake-use a different pepper, like white for black. 

Olive Oil: For a neutral-flavored cooking oil, substitute avocado, vegetable oil, or ghee for a rich, buttery taste.

Tarragon: Thyme or rosemary can be used for a different herbal flavor, or basil for a fresher, more aromatic taste.

Frozen Corn: Canned corn or fresh corn kernels can be used instead of frozen.

Looking to have a more complete one-dish meal? Add diced potato, sweet potato, Brussels sprouts, or green beans to the dish. 

Expert Tips, Serving And Storing Suggestions For The Chicken Thighs

Tip #1: Sear the Chicken for Extra Flavor. Don’t skip the searing step! Searing the chicken thighs before baking helps develop a deep, savory flavor and gives the skin a crispy texture. This will result in a deliciously caramelized chicken that pairs perfectly with the tender vegetables.

Tip #2: Use a Meat Thermometer for Perfectly Cooked Chicken: To ensure your chicken thighs are cooked properly, use a meat thermometer. Aim for 165°F (74°C) in the thickest part of the chicken, away from the bone. This helps you avoid overcooking, ensuring the chicken stays juicy and tender. Be sure to let the chicken rest before serving so the juices can redistribute to the meat, keeping it juicy.

Tip #3: Layer the Vegetables Properly: Place the chicken thighs on top when arranging the vegetables. This allows the chicken juices to drip down, infusing the vegetables with rich flavor while they cook. It also helps keep the chicken skin crispy while the vegetables roast perfectly.

Once your Baked Chicken Thighs with vegetables are done, it’s time to serve up the roasted chicken dish. For an extra touch, serve the chicken alongside homey mashed potatoes to soak up all the flavorful juices from the pan. The rich, buttery potatoes complement the savory chicken and caramelized vegetables beautifully. Alternatively, you could add a side of crusty bread to help mop up any delicious sauce left in the skillet, making each bite even more satisfying. Whether it’s a cozy dinner at home or a weekend feast, these sides take the meal to the next level.

To store leftovers, transfer the chicken thighs and vegetables to a covered dish and refrigerate for up to three days. Reheat in the oven or stovetop to maintain the crispy skin and savory flavors. Let the dish cool completely before covering it to preserve the texture and flavors. Reheat in the oven or on the stovetop before serving.

Ready to bring this delicious, easy-to-make rustic baked chicken thighs and vegetables dish to your dinner table? Try it tonight, and remember to share your results! Leave a comment below to let us know how it turned out, or share your tips and variations for this comforting meal. And as always, happy cooking!