Moink in the Wild: Roasted Chicken Thigh Dinner

We were happy to partner with Emily at My Everyday Table for this delicious and easy Roasted Chicken Thigh Dinner recipe!

Roasted Chicken Thigh Dinner is an easy, cozy meal that comes together with a few minutes of prep and 30 minutes in the oven.

Roasted Chicken Thigh Dinner

Roasted Chicken Thigh Dinner is my new favorite meal. You know those amazing sheet pan dinners? This is basically one of those, but in three different sheet pans. Because we’re feeding a family here and one sheet pan is simply not enough food!

And let’s be real, I get that “three sheet pans dinner” doesn’t have quite the same ring to it. But it’s just as easy.

Line your baking sheets with foil for extra-easy clean-up. (YES, PLEASE.) And. Want to know how to bake a potato in 30 minutes? Slice it in half LENGTHWISE. This trick is so smart and the potatoes come out perfectly.

Roasted Chicken Thigh Dinner

WHAT IS ROASTED CHICKEN THIGH DINNER?

Simple. Roasted chicken thighs, roasted potatoes, and roasted broccoli! You’ve got all of your nutrition bases covered in a flavorful, delicious, and cozy meal.

Roasted Chicken Thigh Dinner

WHAT KIND OF CHICKEN THIGHS SHOULD I USE FOR ROASTED CHICKEN THIGH DINNER?

I love skinless, boneless chicken thighs and use them on a regular basis. But this recipe requires chicken thighs that still have the bone and skin. The tops get crispy and delicious, and you’ll be so glad the skin is still on there. I love to get my chicken thighs straight from the farm, and since I don’t live near a farm, I get them delivered from Moink!

ROASTED CHICKEN THIGH DINNER

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings

DESCRIPTION

Roasted Chicken Thigh Dinner is an easy, cozy meal that comes together with a few minutes of prep and 30 minutes in the oven.

INGREDIENTS

  • 32 oz. (2 lbs.) chicken thighs (WITH skin and bones)
  • 4 medium russet baking potatoes
  • 12 oz. (or more!) broccoli florets
  • 3 Tbsp. olive oil, divided
  • 1/2-3/4 Tbsp. seasoning salt
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt, divided
  • butter
  • sour cream
  • freshly cracked pepper

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Line three baking sheets with tin foil.
  3. Pat chicken dry with paper towel and place into a bowl.
  4. Wash potatoes and cut lengthwise.
  5. Trim any of the broccoli pieces so they are relatively close in size.
  6. Drizzle 1 Tbsp. of the olive oil over chicken and sprinkle with seasoning salt and smoked paprika. Toss chicken in spice mixture until coated and place chicken thighs onto one of the baking sheets, skin side up. Don’t crowd the pan too much.
  7. Rub potatoes with 1 Tbsp. olive oil on both sides. I poured the oil into my hands and rubbed them all over the potatoes. Place cut side down on the baking sheet and sprinkle with 1/8 tsp. salt.
  8. Place broccoli florets in a big pile on the last pan. Drizzle with remaining 1 Tbsp. of olive oil and remaining 1/4 tsp. salt. Spread out on baking sheet.
  9. Put all of the baking sheets in the oven and roast for 20 minutes. After 20 minutes, remove broccoli and roast chicken and potatoes for another 10 minutes.
  10. Serve potatoes with butter and sour cream if desired.

NOTES

  • Recipes calls for chicken thighs with skin and bones.

I took my most recent Moink Box, and turned it into 8 different easy, delicious family meals… like this one! Check out the other recipes now.

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!

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