One-Pan Chicken and Veggies
Juicy chicken thighs roasted with colorful vegetables for a simple and healthy meal.
15 mins
Prep Time
35 mins
Cook Time
4
Servings
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 lemon, sliced (optional)
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispy skin.
In a small bowl, mix salt, black pepper, garlic powder, paprika, and thyme. Season the chicken thighs generously on both sides.
In a large bowl, toss the potatoes, bell pepper, zucchini, red onion, and minced garlic with olive oil and a pinch of salt and pepper.
Spread the vegetables evenly on a large baking sheet. Place the seasoned chicken thighs on top, skin-side up.
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Optional: Add lemon slices on top during the last 10 minutes of roasting for extra flavor.
Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Chef's Tips
- Crispy Skin Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
- Vegetable Variations: Swap zucchini with carrots, broccoli, or Brussels sprouts for different flavors.
- Herb Options: Fresh rosemary or oregano can be used instead of thyme.
- Meal Prep: This dish stores well in the fridge for up to 3 days. Reheat in the oven for best texture.
- Serving Suggestion: Serve with a side of rice or crusty bread to soak up the juices.
