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rustic baked chicken thighs and veggies

Easy Rustic Baked Chicken Thighs With Vegetables

Amber Bondar
This easy one-pan meal for rustic baked chicken thighs and vegetables is a delicious dinner everyone loves. The seared bone-in chicken thighs are baked a top a bed of carrots, corn and onion that caramelizes as it bakes for a tasty side with the crispy skinned chicken.
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Canadian
Servings 6
Calories 521 kcal

Equipment

  • Large Cast Iron Skillet
  • measuring cup
  • Cutting board
  • knife
  • Vegetable peeler
  • Tablespoon
  • Teaspoon

Ingredients
  

  • 6 Bone-In Chicken Thighs
  • 6 Tbsp Olive Oil
  • 1 Tbsp Tarragon
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 2 Cups Chicken Broth
  • 1½ Cups Carrots Peeled And Cut Up
  • 1 Lrg Red Onion Peeled And Sliced Into Wedges
  • 4 Cloves Garlic Cut Up Or Whole
  • 2 Cups Frozen Corn

Instructions
 

  • Preheat the oven to 400℉
  • Heat cast iron skillet on medium-high heat with three tablespoons of olive oil.
    6 Tbsp Olive Oil
  • Sprinkle three tablespoons of olive oil on chicken and then season each side with the salt and pepper.
    6 Bone-In Chicken Thighs, 1 Tsp Black Pepper, 1 Tsp Salt, 6 Tbsp Olive Oil
  • Place chicken in very hot pan with the skin side down for 3-4 minutes to get a good sear.
  • Flip the chicken oven and sear again for 2-3 on the bone side.
  • Sprinkle tarragon on the skin side up of the thighs.
    1 Tbsp Tarragon
  • Remove from pan to plate. Add to the hot skillet the onions, garlic, and carrots. Sauté until the onion is starting to get translucent.
    1½ Cups Carrots, 1 Lrg Red Onion , 4 Cloves Garlic
  • Add in the frozen corn and cook for 2-3 more minutes to get it start thawing.
    2 Cups Frozen Corn
  • Mix the vegetables well scraping the bottom of the skillet.
  • Lay the chicken thighs skin side up on the vegetables and add the chicken broth to the vegetables.
    2 Cups Chicken Broth
  • Place skillet into the hot oven and bake for 45-50 until the chicken is golden brown and the vegetables have caramelized in pan.
  • Remove from oven. Temp chicken for an internal temperature of 165℉
  • Let chicken rest on the vegetables for 5-10 minutes before serving so it's juices redistribute throughout the meat.

Nutrition

Calories: 521kcalCarbohydrates: 18gProtein: 27gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 144mgSodium: 873mgPotassium: 630mgFiber: 3gSugar: 2gVitamin A: 5513IUVitamin C: 7mgCalcium: 46mgIron: 2mg
Keyword cast iron skillet, Chicken, chicken thighs
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