Chicken Thighs with Roasted Vegetables Recipe
Let’s be honest, darling—Chicken Thighs with Roasted Vegetables sounds fancy, but ours is vegan, so no birds were harmed during this glow-up. Imagine juicy, golden “thighs” surrounded by caramelized veggies basking in olive oil and garlic—like a spa day, but edible. It’s easy, wholesome, and fabulous enough to impress even the pickiest dinner guest. You toss, roast, sip wine, and pretend you worked all day on it. Each bite is warm, savory, and full of plant-powered magic. So preheat that oven, queen—your sheet pan’s about to become your new favorite accessory.

Chicken Thighs with Roasted Vegetables Recipe
Ingredients
Method
- Preheat the Oven: Set to 400°F (200°C). Line a baking tray with parchment because we don’t do stuck-on chaos.
- Prep the “Chicken”: Toss seitan or tofu in olive oil, garlic powder, paprika, thyme, salt, and pepper. Let it marinate for 10 minutes.
- Season the Veggies: In a large bowl, mix potatoes, bell pepper, zucchini, carrot, and onion with olive oil, rosemary, oregano, and lemon juice.
- Arrange and Roast: Spread everything on the tray. Place the “chicken” pieces on top for that perfect golden bake.
- Bake: Roast for 20 minutes, flip everything, then roast another 15 minutes until the veggies are caramelized and “chicken” is crispy.
- Serve: Garnish with parsley and lemon wedges. Serve hot and soak up the applause.
Notes
Nutritional Values (Per Serving)
- Calories: 315
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 23g
Vitamins & Minerals (Per Serving)
- Vitamin C: 28%
- Iron: 20%
- Calcium: 15%
- Vitamin A: 25%
- Magnesium: 17%
Additional Notes/Tips
- Add cherry tomatoes for a pop of color and sweetness.
- Swap rosemary with basil if you’re feeling extra Mediterranean.
- Air fry leftovers for a next-day crisp revival.
- Pair with a glass of white wine and a smug smile—you’ve earned it.
- Warning: this dish may cause spontaneous dinner invitations from nosy neighbors.








