On busy nights, this oven dinner with Reynolds Spice Rubs is my go-to. Frozen veggies and chicken thighs come together in one pan for a flavor-packed, no-fuss meal that will make dinner stress disappear.
Whether you’re juggling work, family, or just don’t feel like cooking, this recipe delivers big flavor with minimal effort
Ingredients
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1 bag of frozen vegetables (I use Costco favorites)
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4–6 chicken thighs (skin-on or boneless, your choice)
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1–2 tbsp olive oil
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1–2 tsp Reynolds Spice Rubs – Zinfandel Savory (or your favorite blend)
Optional: fresh herbs, a squeeze of lemon, or garlic for extra flavor.
Instructions
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Preheat your oven to 425°F.
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Prepare the pan: Spread frozen vegetables evenly on a baking sheet or oven-safe pan.
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Add the chicken: Place the chicken thighs on a separate cookie sheet or directly on top of the vegetables for a one-pan meal.
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Season everything: Drizzle olive oil over the chicken and veggies, then sprinkle generously with Reynolds Spice Rubs.
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Cook: Roast in the oven for 35–45 minutes, or until chicken reaches 165°F internally and veggies are tender.
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Serve: Plate the chicken and vegetables together and enjoy a quick, flavorful dinner.