Description
Juicy roasted chicken thighs baked alongside colorful vegetables in one pan for an easy, comforting dinner packed with flavor and crispy roasted goodness.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes, halved
- 3 cups broccoli florets
- 3 medium carrots, sliced
- 1 large red onion, cut into wedges
- 1 lemon, sliced
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F and lightly grease a large sheet pan or baking dish.
- In a large bowl, combine baby potatoes, broccoli florets, carrots, and red onion.
- Add olive oil, minced garlic, oregano, paprika, salt, and black pepper. Toss well to coat evenly.
- Spread the vegetables evenly across the prepared pan.
- Place the chicken thighs skin-side up among the vegetables.
- Tuck lemon slices throughout the pan.
- Roast for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
- Sprinkle chopped fresh parsley over the dish before serving.
- Serve hot with roasted lemon slices.
Notes
- Pat the chicken dry before seasoning for crispier skin.
- Do not overcrowd the pan or the vegetables may steam instead of roast.
- You can swap broccoli for cauliflower or Brussels sprouts.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg
Keywords: one pan baked chicken and veggies, sheet pan chicken dinner, roasted chicken and vegetables, easy baked chicken recipe, healthy chicken dinner, one pan meal, roasted vegetables and chicken