Oven-Baked Chicken Thighs with Vegetables

Name: Oven-Baked Chicken Thighs with Vegetables
Total time: 40 min
Cuisine: American
Ingredients: 4 tablespoons (60 ml) olive oil, divided; 4 (6-ounce / 170-g) bone-in, skin-on chicken thighs; 4 (6-ounce / 170-g) bone-in, skin-on chicken thighs; 2½ teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 medium lemons, halved; ¼ cup (60 ml) water; 2 medium sweet potatoes, cut into 3-inch (7.5-cm) wedges (4 cups / 228 g); 3 cups (12 ounces / 340 g) Brussels sprouts, trimmed and halved; 2 large shallots, halved; 1 large garlic clove, grated (1 teaspoon); 1 tablespoon whole-grain mustard; 1 teaspoon honey; 1 teaspoon Worcestershire sauce; 1 teaspoon chopped fresh rosemary; Rosemary sprigs

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

My Southern Kitchen

By Ivy Odom

Published 2025

About

The best part about this meal is it uses one skillet. Anything that saves on cleanup time always gets extra points in my book. Switch up the veggies for whatever you have on hand. Broccoli, carrots, green beans, or butternut squash would all be delicious!

Ingredients

4 tablespoons (60 ml) olive oil, divided
4 (6-ounce /

Americas
United States
Gluten-free
South America

Method

Preheat oven to 400°F (205°C) with oven rack in bottom third of oven. In a large cast-iron skillet, heat 1 tablespoon of the oil on stovetop over medium-high heat. Pat chicken dry with a paper towel; sprinkle evenly with 1½ teaspoons of the salt and ½ teaspoon o