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Serving: This dish is a complete meal on its own, but you can serve it with a side of rice, couscous, or a simple green salad for an extra boost.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a quick meal.
Variations:
Veggie Swap: Feel free to swap the Brussels sprouts and carrots with other root vegetables like sweet potatoes, parsnips, or butternut squash.
Spice It Up: Add a pinch of red pepper flakes or chili powder to the chicken seasoning for a little extra kick.
Lemon Twist: Add fresh lemon slices to the baking sheet for a burst of citrus flavor that pairs wonderfully with the herbs.
FAQ:
Can I use boneless chicken thighs? Yes, boneless chicken thighs can be used, but they may cook faster. Check the internal temperature after 25-30 minutes to ensure they reach 165°F.
Can I make this dish ahead of time? You can prep the chicken and veggies in advance and store them in the fridge. When you're ready, simply bake them for a fresh meal.
Can I use a different type of chicken? You can substitute the chicken thighs for drumsticks or even chicken breasts, but keep in mind that the cooking time will vary depending on the cut.
This Ultimate Baked Herb Chicken Thighs with Veggies is an easy, flavorful, and comforting meal that’s sure to please everyone at the table. The combination of crispy chicken and tender, roasted vegetables makes for a delicious and satisfying dinner option!
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