One Pan Chicken with Roasted Vegetables
This one pan chicken with roasted vegetables is the definition of an easy weeknight win. Juicy herb roasted chicken thighs cook right alongside tender potatoes and carrots, creating a complete healthy meal with virtually no cleanup.
Equipment
- Large Rimmed Baking Sheet
- Parchment Paper
- Chef's knife
Ingredients
- 4 Chicken Thighs (bone-in, skin-on)
- 3 medium Potatoes (cut into 1-inch chunks)
- 3 large Carrots (peeled and sliced)
- 2 cups Broccoli Florets
- 1 Red Onion (cut into wedges)
- 4 tbsp Olive Oil
- 1 tbsp Dried Italian Herbs (oregano, thyme, rosemary)
- 1 tsp Garlic Powder
- 1 tsp Salt
- ½ tsp Black Pepper
- Fresh Parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the potatoes, carrots, broccoli, and onion. Drizzle with 2 tablespoons of olive oil and half of the salt, pepper, and herbs. Toss to coat evenly.
- Spread the vegetables out on the baking sheet in a single layer.
- Pat the chicken thighs completely dry with paper towels. Rub them with the remaining olive oil, herbs, salt, and garlic powder.
- Nestle the chicken thighs onto the baking sheet between the vegetables. Make sure they are not covered by veggies so the skin can crisp.
- Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Let the pan rest for 5 minutes. Garnish with fresh parsley and serve warm.
Notes
If you prefer extra crispy vegetables, broil the pan for the last 2 minutes of cooking. Watch closely to ensure the chicken skin does not burn.