Oven Baked Supreme Chicken
Indulge in the irresistible flavors of Oven Baked Supreme Chicken, a wholesome one-pan meal bursting with vibrant vegetables and savory, perfectly seasoned chicken thighs. This recipe combines tender, juicy bone-in chicken, marinated in a tantalizing blend of garlic, paprika, oregano, lemon juice, and honey, with a colorful medley of bell peppers, zucchini, cherry tomatoes, and red onion. The dish bakes to perfection in just 45 minutes, with the chicken turning irresistibly crispy while the vegetables roast to caramelized glory. Easy to prepare with minimal cleanup, this comforting dinner is ideal for busy weeknights or casual dinner parties. Serve it with rice, quinoa, or crusty bread and garnish with a sprinkle of fresh parsley for a meal that’s as beautiful as it is delicious. Perfect for those seeking healthy, flavorful oven-baked chicken recipes!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves (minced)
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Honey
- 1 large Red bell pepper (sliced)
- 1 large Yellow bell pepper (sliced)
- 1 medium Zucchini (sliced into rounds)
- 1 cup Cherry tomatoes
- 1 medium Red onion (sliced into wedges)
- 2 tablespoons Fresh parsley (chopped for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet with a bit of olive oil.
Place the chicken thighs in a large bowl. Drizzle with 2 tablespoons of olive oil and add the minced garlic, paprika, oregano, ground black pepper, salt, lemon juice, and honey. Mix thoroughly to evenly coat the chicken. Set aside to marinate for at least 15 minutes or up to 2 hours for deeper flavor.
In a separate bowl, toss the sliced red and yellow bell peppers, zucchini, cherry tomatoes, and red onion with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper to taste.
Arrange the marinated chicken thighs in the center of the prepared baking dish, skin side up. Spread the mixed vegetables around the chicken in an even layer.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Stir the vegetables halfway through cooking to ensure even roasting.
Remove the dish from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve the chicken and roasted vegetables hot, paired with rice, quinoa, or crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 47.9 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3808 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
