This easy baked chicken thighs with vegetables is super juicy and you oven roast it all on one pan for a delicious dinner.

A rich filling of boneless and skinless chicken thighs, fresh and dried mixed mushrooms, butternut squash, English peas, and ...

This dish really does have it all, from meat and starch to flavorful fruit and vegetables that are tied together with ...

Greek cuisine has a way of bringing people together with its bold flavors and fresh ingredients. Among its many iconic ...

Step 4: Arrange chicken thighs in the center of the baking sheet ... and drizzle or brush maple syrup mixture over chicken and vegetables. Return to the oven 15 minutes more, until chicken is ...

Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four ... Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.

Season chicken thighs generously on both sides with salt ... During roasting, check that tomato mixture isn’t burning. You want vegetables to release juices, collapse, and brown slightly, ...

These chicken thighs are quick to make, healthy and useful in many other dishes -- the perfect culinary trifecta. Here's how ...

Roast the chicken and vegetables for 30 minutes ... and the juices run clear when the thickest part of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is ...

Instead of a whole cut-up chicken, we use only bone-in thighs, as dark meat stands up better to braising than more delicate ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...