Roasted Chicken Veggies Pan (Print)
Flavorful chicken thighs and mixed vegetables roasted together for an easy, wholesome dinner.
# What You Need:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ Vegetables
02 - 3 medium red potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red bell pepper, cut into chunks
05 - 1 zucchini, sliced
06 - 1 red onion, cut into wedges
→ Seasonings & Oil
07 - 3 tbsp olive oil
08 - 2 tsp dried Italian herbs (or herbes de Provence)
09 - 1 tsp smoked paprika
10 - 1 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/2 tsp freshly ground black pepper
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Lemon wedges
# How to Make:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or aluminum foil.
02 - In a large bowl, combine potatoes, carrots, bell pepper, zucchini, and red onion. Drizzle with 1.5 tablespoons olive oil and toss with 1 teaspoon dried herbs, smoked paprika, garlic powder, salt, and black pepper to coat evenly.
03 - Spread the seasoned vegetables evenly across the prepared baking sheet.
04 - Pat chicken thighs dry and rub with remaining 1.5 tablespoons olive oil, 1 teaspoon dried herbs, smoked paprika, garlic powder, salt, and black pepper. Place chicken skin-side up nestled among the vegetables on the baking sheet.
05 - Roast in the preheated oven for 40 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
06 - For extra crispy skin, broil the chicken and vegetables for an additional 2 to 3 minutes.
07 - Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Advice:
01 -
- Everything cooks together in one pan, which means less cleanup and more time at the table with people you care about.
- The chicken stays impossibly moist while the vegetables caramelize into something almost candy-like, and it all happens hands-off.
- It's naturally gluten-free and flexible enough to adapt to whatever's in your crisper drawer.
02 -
- Don't crowd the pan—vegetables need room to caramelize, not steam, so don't be tempted to pile everything in.
- Chicken thighs are forgiving, but if you use breasts, check them at 25 minutes because they'll finish much sooner and dry out if you're not watching.
03 -
- Cut everything to roughly the same size so it finishes cooking at the same time—uneven pieces are the difference between done and overdone.
- If your oven runs hot, cover the pan loosely with foil for the first 25 minutes, then uncover to let skin crisp up, rather than discover burnt edges at the end.