One-Pan Baked Chicken and Veggies with Seasoning

One-Pan Baked Chicken and Veggies with Seasoning

Tender chicken thighs roast alongside caramelized vegetables for an easy weeknight sheet-pan dinner.

Total 1 hr Makes 4 servings Calories 480/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

Bone-in chicken thighs and hearty vegetables roast together on a single sheet pan, seasoned simply with garlic, herbs, and olive oil. The chicken skin turns crisp while potatoes and carrots soften and brown in the rendered fat. It's a low-fuss dinner that cleans up in minutes.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 3 carrots, peeled and cut into 2-inch pieces
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, cut into wedges

Method

  1. Preheat the oven to 425°F and line a 9x13-inch rimmed baking sheet with parchment paper or foil.

  2. In a large bowl, toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, half the thyme, half the rosemary, and half the paprika until evenly coated.

  3. Spread the vegetables in a single layer on the baking sheet, pushing them to the edges to leave room in the center for the chicken.

  4. Pat the chicken thighs dry with paper towels, then rub with the remaining 1 tablespoon olive oil, remaining garlic, thyme, rosemary, and paprika, plus the salt and pepper.

  5. Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.

  6. Roast until the chicken skin is golden and crisp and a thermometer inserted into the thickest part reads 165°F, and the vegetables are tender, 35 to 40 minutes.

  7. Let the chicken rest for 5 minutes, then squeeze fresh lemon wedges over the chicken and vegetables before serving.

Rate this recipe

★ 3.9 (1)

One-Pan Baked Chicken and Veggies with Seasoning

Bone-in chicken thighs and hearty vegetables roast together on a single sheet pan, seasoned simply with garlic, herbs, and olive oil. The chicken skin turns crisp while potatoes and carrots soften and brown in the rendered fat. It's a low-fuss dinner that cleans up in minutes.

1 hr 4 servings 480 cal

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 3 carrots, peeled and cut into 2-inch pieces
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, cut into wedges

Method

  1. 1

    Preheat the oven to 425°F and line a 9x13-inch rimmed baking sheet with parchment paper or foil.

  2. 2

    In a large bowl, toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, half the thyme, half the rosemary, and half the paprika until evenly coated.

  3. 3

    Spread the vegetables in a single layer on the baking sheet, pushing them to the edges to leave room in the center for the chicken.

  4. 4

    Pat the chicken thighs dry with paper towels, then rub with the remaining 1 tablespoon olive oil, remaining garlic, thyme, rosemary, and paprika, plus the salt and pepper.

  5. 5

    Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.

  6. 6

    Roast until the chicken skin is golden and crisp and a thermometer inserted into the thickest part reads 165°F, and the vegetables are tender, 35 to 40 minutes.

  7. 7

    Let the chicken rest for 5 minutes, then squeeze fresh lemon wedges over the chicken and vegetables before serving.