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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.


4 servings

Total Time

30 minutes

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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.

Bake thighs until a thermometer inserted near, but not touching bones, registers 165°, 25 minutes; rest 5 minutes before serving.


Arrange the thighs on top of the bread so the croutons can absorb the drippings as they cook.


For an accurate reading, insert the thermometer into the thickest parts, near, but not touching the bones.

Nutritional Facts

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