Name: One-Pan Chicken and Veggies
Ingredients: Chicken Thighs (Bone-in, Skin-on): 1.5 lbs – Provides juicy and flavorful chicken, the bone and skin contribute to richer taste during roasting.; Potatoes (Red or Yukon Gold): 1.5 lbs – Starchy and satisfying, they roast beautifully and become tender and slightly crispy.; Broccoli Florets: 1 large head – Adds a vibrant green color and a healthy dose of vitamins and fiber, roasting brings out a slightly nutty flavor.; Carrots (Large, Peeled and Chopped): 2-3 – Sweet and earthy, they provide a natural sweetness and a pleasing texture when roasted.; Bell Pepper (Any Color, Sliced): 1-2 – Adds sweetness and a slight tang, contributing to the colorful and flavorful veggie mix.; Red Onion (Sliced): 1 medium – Provides a pungent and slightly sweet flavor that mellows and sweetens as it roasts.; Garlic Cloves (Minced): 3-4 cloves – Essential for savory flavor, minced garlic infuses the entire dish with its aromatic essence.; Olive Oil: 1/4 cup – Used for tossing and roasting, it helps the vegetables and chicken brown beautifully and adds healthy fats.; Dried Rosemary: 1 teaspoon – Earthy and fragrant herb, it complements chicken and vegetables perfectly, adding a distinct aroma.; Dried Thyme: 1 teaspoon – Another classic herb that pairs well with chicken and vegetables, providing a subtle lemony and minty flavor.; Paprika: 1 teaspoon – Adds a mild smoky and slightly sweet flavor, contributing to the overall depth of taste and color.; Garlic Powder: 1 teaspoon – Enhances the garlic flavor and adds a savory note throughout the dish.; Salt: 1.5 teaspoons – Essential for seasoning and enhancing the flavors of all ingredients, adjust to taste.; Black Pepper: 1 teaspoon – Adds a touch of spice and depth of flavor, freshly ground is recommended for best taste.; Lemon (Optional, for serving): 1 – A squeeze of fresh lemon juice brightens the dish and adds a zesty finish.; Fresh Parsley (Optional, for garnish): 2 tablespoons chopped – Adds freshness and a pop of color as a final garnish.

Ingredients

Chicken Thighs (Bone-in, Skin-on): 1.5 lbs – Provides juicy and flavorful chicken, the bone and skin contribute to richer taste during roasting.
Potatoes (Red or Yukon Gold): 1.5 lbs – Starchy and satisfying, they roast beautifully and become tender and slightly crispy.
Broccoli Florets: 1 large head – Adds a vibrant green color and a healthy dose of vitamins and fiber, roasting brings out a slightly nutty flavor.
Carrots (Large, Peeled and Chopped): 2-3 – Sweet and earthy, they provide a natural sweetness and a pleasing texture when roasted.
Bell Pepper (Any Color, Sliced): 1-2 – Adds sweetness and a slight tang, contributing to the colorful and flavorful veggie mix.
Red Onion (Sliced): 1 medium – Provides a pungent and slightly sweet flavor that mellows and sweetens as it roasts.
Garlic Cloves (Minced): 3-4 cloves – Essential for savory flavor, minced garlic infuses the entire dish with its aromatic essence.
Olive Oil: 1/4 cup – Used for tossing and roasting, it helps the vegetables and chicken brown beautifully and adds healthy fats.
Dried Rosemary: 1 teaspoon – Earthy and fragrant herb, it complements chicken and vegetables perfectly, adding a distinct aroma.
Dried Thyme: 1 teaspoon – Another classic herb that pairs well with chicken and vegetables, providing a subtle lemony and minty flavor.
Paprika: 1 teaspoon – Adds a mild smoky and slightly sweet flavor, contributing to the overall depth of taste and color.
Garlic Powder: 1 teaspoon – Enhances the garlic flavor and adds a savory note throughout the dish.
Salt: 1.5 teaspoons – Essential for seasoning and enhancing the flavors of all ingredients, adjust to taste.
Black Pepper: 1 teaspoon – Adds a touch of spice and depth of flavor, freshly ground is recommended for best taste.
Lemon (Optional, for serving): 1 – A squeeze of fresh lemon juice brightens the dish and adds a zesty finish.
Fresh Parsley (Optional, for garnish): 2 tablespoons chopped – Adds freshness and a pop of color as a final garnish.

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Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil. Using a large baking sheet is crucial to ensure the vegetables and chicken roast properly and don’t steam. Overcrowding the pan can lead to soggy vegetables and unevenly cooked chicken.
Prepare the Vegetables: Wash and chop all the vegetables. Cut the potatoes into 1-inch cubes, chop the carrots into similar-sized pieces, break the broccoli into florets, slice the bell pepper, and slice the red onion. Uniformly sized vegetables will cook at a more consistent rate, ensuring everything is tender at the same time. Mince the garlic cloves and set aside.
Toss Vegetables with Oil and Seasonings: In a large bowl, combine the chopped potatoes, carrots, broccoli florets, bell pepper slices, and red onion slices. Drizzle with olive oil, ensuring all vegetables are lightly coated. Add the minced garlic, dried rosemary, dried thyme, paprika, garlic powder, salt, and black pepper. Toss everything together thoroughly with your hands or a spatula until the vegetables are evenly coated with the oil and seasonings. This step is important for distributing the flavors evenly across all the vegetables.
Arrange Vegetables and Chicken on the Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded; if necessary, use two baking sheets. Place the chicken thighs directly on top of the vegetables, spacing them out evenly. Placing the chicken on top allows its juices to drip down and flavor the vegetables as they roast.
Roast in the Oven: Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of a chicken thigh to check for doneness. The roasting time may vary slightly depending on your oven and the size of the chicken thighs and vegetables.
Check for Doneness and Crispiness: After about 40 minutes, check the chicken and vegetables. The chicken skin should be golden brown and crispy, and the vegetables should be tender when pierced with a fork. If the chicken is cooked but the vegetables are not as tender as you like, you can continue roasting for another 5-10 minutes. For extra crispy vegetables, you can broil for the last few minutes of cooking, keeping a close eye to prevent burning.
Rest and Serve: Once cooked, remove the baking sheet from the oven and let the chicken and vegetables rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Optionally, squeeze fresh lemon juice over the chicken and vegetables and garnish with chopped fresh parsley before serving.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 30
Carbohydrates: 35
Fiber: 8
Protein: 45