Recipe

Stuffed Chicken Thighs with Roasted Potatoes and Carrots

Name: Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Ingredients: cooking spray; 8 bone-in, skin-on chicken thighs; ¼ teaspoon garlic salt; ¼ teaspoon onion salt; ¼ teaspoon dried oregano; ¼ teaspoon ground thyme; ¼ teaspoon ground paprika; ¼ teaspoon ground black pepper

Crispy chicken thighs are baked in the oven with a flavorful, homemade spice rub. The bone-in chicken thighs stay moist and juicy while the skin crisps up beautifully. Serve this budget-friendly main dish alongside any side dish for a dinner the whole family will love.

Prep 10mCook 60mTotal 70mServes 8

Ingredients

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Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.
2
Arrange chicken thighs, skin-side up, on the prepared baking sheet.Greg DuPree
3
Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.
4
Sprinkle spice mixture liberally over chicken thighs.
5
Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6
Serve hot and enjoy!

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