Baked Chicken Thighs with Mixed Vegetables and Rice in Honey–Lemon Ginger Sauce

That looks like a delicious baked chicken thigh recipe — juicy on the inside, crispy on top, and full of flavor! Here’s how you can make it:

Oven-Baked Chicken Thighs with Vegetables

Ingredients

• 6 chicken thighs (bone-in, skin-on)
• 2 tbsp olive oil
• Salt and black pepper (to taste)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried thyme (or oregano)
• 1 onion, sliced
• 1 carrot, diced
• 1 bell pepper, chopped
• ½ cup green olives (optional)
• ½ cup chicken broth or water
• 1 tbsp butter
• 1 tbsp chopped parsley or green onions (for garnish)

Instructions

1. Prepare the chicken:
   Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, garlic powder, and thyme.
2. Sear the chicken:
   Heat olive oil in a pan over medium-high heat. Place the chicken skin-side down and cook until golden brown (about 5 minutes per side). Remove and set aside.
3. Prepare the baking dish:
   In a baking dish, spread the sliced onion, carrot, and bell pepper evenly. Add the olives. Place the seared chicken thighs on top.
4. Add liquid:
   Pour in the chicken broth and add a small piece of butter on each thigh for extra flavor.
5. Bake:
   Bake in a preheated oven at 200°C (400°F) for 35–40 minutes, or until the chicken is fully cooked and the top is crispy golden.
6. Garnish and serve:
   Sprinkle chopped parsley or green onions on top before serving.

Serving suggestions

Serve with:

• Mashed potatoes
• Rice or couscous
• Roasted vegetables