Lunch / Dinner
Roasted Chicken Thighs with Croutons & Veggies
When you can toss everything — chicken, croutons, and veggies — on a baking sheet and let the flavors meld, you know you’ve got a winning one-pan dinner.
Test Kitchen Tips
Chicken usually doesn’t need to rest, but to help the flavors meld, rest everything 5 minutes before serving.
Preheat oven to 450°.
Combine salt, black pepper, granulated garlic, cayenne, thyme, and oregano for the spice mixture.
Brush thighs with 1 Tbsp. oil; sprinkle with spice mixture, then massage into skin.
Toss fennel bulb, lemon, onion, and tomatoes with 3 Tbsp. oil, season with salt and black pepper, then arrange on half of a baking sheet.
Toss bread pieces with remaining 2 Tbsp. oil and season with salt and black pepper; arrange on other half of baking sheet and place thighs on top.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 6g 30%
Cholesterol 323mg 107%
Sodium 1297mg 54%
Carbs 64g 21%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.