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–+ servings

One Pan Chicken with Vegetables

A flavorful and easy one-pan chicken dish with roasted vegetables, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Pat dry with paper towels for better browning.
  • 1 teaspoon salt Use kosher salt for even seasoning.
  • 1/2 teaspoon black pepper Freshly ground for best flavor.
  • 1 teaspoon paprika Smoked paprika adds depth.
  • 1 tablespoon olive oil Extra virgin for flavor.
For the Vegetables
  • 2 cups baby potatoes Halved for even cooking.
  • 1 cup carrots Sliced into 1-inch pieces.
  • 1 cup bell peppers Sliced, any color.
  • 1 medium red onion Cut into wedges.
  • 2 tablespoons olive oil For roasting the vegetables.
  • 1 teaspoon dried thyme Or fresh thyme if available.
  • 1 teaspoon garlic powder For added flavor.
For Garnish
  • 2 tablespoons fresh parsley Chopped, for serving.

Method
 

Prepare the Chicken
  1. Preheat your oven to 400°F (200°C). This ensures the chicken cooks evenly and the skin crisps up nicely.
  2. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. This helps to sear the chicken and lock in moisture.
  3. Season the chicken thighs with salt, pepper, and paprika on both sides. This enhances the flavor of the chicken.
  4. Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Do not move them around to allow proper browning.
  5. Flip the chicken thighs and cook for an additional 3-4 minutes. This step helps to develop flavor and color.
Prepare the Vegetables
  1. While the chicken is searing, in a bowl, combine the halved baby potatoes, sliced carrots, bell peppers, and red onion.
  2. Drizzle with 2 tablespoons of olive oil, thyme, garlic powder, and a pinch of salt and pepper. Toss to coat evenly. This ensures all vegetables are seasoned and will roast well.
Combine and Roast
  1. Once the chicken is seared, remove it from the skillet and set aside briefly. Add the prepared vegetables to the skillet, spreading them out evenly.
  2. Place the chicken thighs on top of the vegetables, skin-side up. This allows the juices from the chicken to flavor the vegetables as they cook.
  3. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Serve
  1. Remove the skillet from the oven and let it rest for 5 minutes. This allows the juices to redistribute in the chicken.
  2. Garnish with chopped fresh parsley before serving. This adds a fresh flavor and a pop of color.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, use a meat thermometer to check the chicken's internal temperature. Feel free to substitute vegetables based on seasonal availability.

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