Skip to main content

One-Pan Crispy Chicken Thighs with Roasted Vegetables

(3 reviews)
One-Pan Crispy Chicken Thighs with Roasted Vegetables
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4
  • Pinterest
    1K
  • Fave
    0
  • Email
    0
  • Facebook
    81
  • Print
    0

  • Pinterest
    1K
  • Fave
    0
  • Email
    0
  • Facebook
    81
  • Print
    0

One-Pan Crispy Chicken Thighs with Roasted Vegetables

Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.

Ingredients

2
lbs Yukon gold potatoes, halved and quartered
4
to 5 carrots, peeled, halved and quartered
1
red onion, halved and quartered
1
garlic bulb, cloves separated and skins removed
4
tablespoons olive oil, divided
3 1/2
to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1
teaspoon dried thyme
1/2
teaspoon dried oregano
1/2
teaspoon dried parsley flakes

Directions

  • 1 Heat oven to 450°F.
  • 2 In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
  • 3 Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.
  • 4 Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
See Step By Step

Step By Step  

Roasted together for max flavor, chicken and vegetables make dinner so easy.

As prepared by Girl Versus Dough,

Make your main and sides in a single pan. Here's how!

I figured out this newfangled invention — it’s called cooking everything all at once on a sheet pan! Oh wait, that’s nothing new? Huh. Well, I’m still very excited about it, and you should be too.

See, I want nothing more at the end of a long day than curl up on my couch, maybe watch some Netflix, and not spend all evening standing at my stove.

But I still want to eat a decent meal that doesn’t include popcorn or a block of cheese. So what’s a girl to do? Call on her trusty sheet pan and make these one-pan chicken thighs with roasted vegetables, that’s what.

What I love about this recipe is not only does everything bake together all at once, but it serves a whole family or an extra couple of friends for a dinner party. Just add a big green salad, maybe a bottle of wine and voila! Dinner = served.

 

One-Pan Crispy Chicken Thighs with Roasted Vegetables

To start, prep your veggies. I love to use a combination of Yukon gold potatoes, carrots, red onion and garlic cloves, but what’s great about this recipe is it’s incredibly versatile – so swap the gold potatoes for red or Russets, swap the red onion for yellow, add Brussels sprouts to the mix, etc.

 

One-Pan Crispy Chicken Thighs with Roasted Vegetables

Toss the peeled and chopped veggies with some olive oil, then spread them evenly on a rimmed baking sheet.

 

One-Pan Crispy Chicken Thighs with Roasted Vegetables

Place a few pounds of skin-on, bone-in chicken thighs on top of the veggies on the baking sheet. Brush them with olive oil, then generously sprinkle on some salt and pepper. Sprinkle some dried thyme, oregano and parsley all over the chicken and veggies, as well.

 

One-Pan Crispy Chicken Thighs with Roasted Vegetables

Now it’s time to cook! And by cook, I mean place the whole pan in a 450°F oven and walk away. In about 40 minutes (just enough time to watch a show on the Netflix!), you’ll have crispy-skinned chicken thighs and caramelized roasted vegetables ready for your fork and face.

 

One-Pan Crispy Chicken Thighs with Roasted Vegetables

I mean, just look at that glorious goodness, that one-pan wonder, that winner of a chicken dinner!

 

One-Pan Crispy Chicken Thighs with Roasted Vegetables

Newfangled or old-fashioned, this sheet pan meal is one that will go on repeat in our household again and again.

See Recipe
Tips  

Serve chicken and vegetables with a big green salad for a complete meal.

Other skin-on, bone-in chicken pieces – such as wings, legs and breasts – can be substituted for thighs, but be sure to adjust baking time accordingly (i.e., smaller pieces of chicken will bake faster).

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (3)

Add a Review

From Around the Web

powered by ZergNet