Chicken thighs on a bed of vegetables, seasoned with thyme

When I don't have much time or the energy to cook something complicated, I make this recipe with chicken thighs on a bed of vegetables. It's all laid out: thick slices of potatoes, rounds of zucchini, chunks of bell pepper, and the thighs on top. I toss everything into a baking dish, pour on the spice mix, and pop it in the oven. It’s a big help that I don’t need to stand by it. It smells nice from the thyme, but nothing overpowers the senses. This recipe really does its job when you want something home-cooked without spending too much time in the kitchen.

Quick Info

Total time: about 1 hour and 30 minutes, depending on the oven
Preparation time: 15-20 minutes
Baking time: 1 hour – 1 hour and 10 minutes
Servings: 4-5, depending on the size of the thighs
Difficulty: easy
Recipe type: quick dinner, main course

Ingredients

5 chicken thighs
2 large potatoes
1 medium zucchini
1 red bell pepper
1 tablespoon olive oil
1 teaspoon dried thyme
2 garlic cloves
1 small chili pepper (optional, to taste)
50 ml white wine
1 cup of water (about 200 ml)
salt
ground pepper

Preparation method

1. Peel the potatoes and cut them into thick rounds, about 1 cm each. Wash the zucchini and slice it into rounds, not too thin. Remove the seeds from the red bell pepper and cut it into thick strips. Place all the vegetables in a heatproof dish, preferably glass. There's no need to grease the dish, as the vegetables will release liquid.

2. Wash the chicken thighs and, if you want, remove the skin. I take it off to keep the dish less greasy, but it’s up to you. Pat them dry with a paper towel, then rub them well with salt and pepper on all sides. Place the thighs on top of the vegetables as evenly as possible for even cooking.

3. In a small bowl, mix the olive oil, dried thyme, crushed garlic, finely chopped chili pepper, white wine, and a cup of water. The mixture doesn’t need to be homogeneous, just ensure the spices are well distributed. Pour everything over the vegetables and thighs as evenly as you can.

4. Place the dish in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) on the middle rack. Do not cover with foil or a lid. Let it cook for about 1 hour, maybe a little longer, depending on the oven and the thickness of the thighs. Occasionally (about every 20 minutes), open the oven and use a spoon to baste the thighs with the sauce from the dish. This helps prevent them from drying out on the surface.

5. Towards the end, if you want the thighs to be browned, raise the temperature to 200 degrees Celsius (400 degrees Fahrenheit) for the last 10-15 minutes to get a nice crust on top.

6. Remove the dish from the oven and let it sit for a few minutes. It can be served directly from the dish, alongside the vegetables and the sauce from the bottom.

Why I make this recipe often

I make it often because I don’t have to cook a separate side dish and meat. The vegetables sit underneath and absorb the flavor from the chicken and spices, while the chicken remains juicy. I can leave it in the oven and take care of other things; it doesn’t require constant attention.

Tips and Variations

Tips

- If the vegetables are watery (like a larger or very juicy zucchini), you can reduce the amount of water slightly.
- Don’t overcrowd the dish, so the vegetables don’t steam instead of roasting.
- For a more pronounced crust at the end, move the dish higher in the oven during the last few minutes.

Substitutions

- You can use yellow or green bell peppers instead of red, but the taste will be slightly different.
- The wine can be replaced with vegetable broth or water if you want to avoid alcohol.
- If you don’t have thyme, rosemary works, but don’t use too much.

Variations

- You can also add rounds of carrot or coarsely chopped onion among the vegetables.
- For a slightly different taste, use some sliced tomatoes, especially in the summer.
- If you want the thighs to be crispier, you can brown them briefly in a pan first, but it’s not necessary.

Serving Ideas

- Serve directly from the dish, with all the vegetables and sauce.
- It pairs well with a simple salad or something green on the side.
- If there’s leftover sauce, it’s great with a slice of bread.

Frequently Asked Questions

Do I need to remove the skin from the thighs?
It’s not mandatory. If you want less fat and a clearer sauce, remove the skin. If you like it with skin, leave it on, but it will make the dish greasier.

What type of wine should I use?
A dry or semi-dry white wine, whatever you have at home. There’s no need for anything expensive.

What if I don’t have a glass dish?
Any heatproof dish will work, as long as it's deep enough to prevent the liquid from overflowing in the oven.

Can I use other chicken parts?
Yes, you can use drumsticks or breast, but the baking times may vary. The breast cooks faster and can dry out, so it needs to be checked more often.

Can I make it without chili pepper?
Absolutely. The chili is just for those who want a bit of heat. You can easily omit it.

Nutritional Values

Approximately per serving (out of 5):
Calories: about 320-350 kcal
Protein: 25-28 g
Fat: 13-16 g (less without skin)
Carbohydrates: 20-25 g

The calorie value depends on whether you leave the skin on the chicken and how much fat renders. The zucchini and potatoes provide carbohydrates, while the chicken adds protein. The sauce has calories based on how much oil or wine you use. All values are approximate.

Storage and Reheating

If there are leftovers, store them in the fridge in a sealed container for up to 2 days. Reheat in the oven or microwave, but the vegetables will soften more in the microwave. I don’t recommend keeping it longer than that, as the vegetables change texture quickly. It’s not suitable for freezing, as the texture of the vegetables suffers quite a bit.

 Ingredients: 5 chicken thighs 2 larger potatoes 1 zucchini 1 red bell pepper 1 tablespoon olive oil 1 teaspoon dried thyme 2 garlic cloves 1 small chili pepper 50 ml wine salt ground pepper

 Tags:  thighs thighs with vegetables