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One-Pan Roasted Chicken & Veggies

One-Pan Roasted Chicken & Veggies
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A fuss-free, wholesome one-pan roasted chicken and vegetables recipe combining tender, juicy chicken thighs with colorful baby potatoes, carrots, bell peppers, and red onions. Roasted to perfection with olive oil, garlic, and fresh herbs, this dish delivers a balanced, flavorful, and nutritious meal with minimal prep and cleanup—ideal for quick weeknight dinners or healthy family meals.

Ingredients

Scale

Protein

  • 4 chicken thighs, bone-in and skin-on

Vegetables

  • 1 lb baby potatoes, halved or quartered
  • 3 medium carrots, sliced diagonally
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 4 garlic cloves, minced

Seasonings & Others

  • 2–3 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1 lemon (about 1–2 tablespoons)

Instructions

  1. Prepare the Ingredients: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with a paper towel and season generously with salt, pepper, and your choice of fresh thyme and rosemary. Chop the baby potatoes into bite-sized pieces, slice carrots diagonally, and cut the bell peppers and red onion into similar sizes to ensure even cooking.
  2. Toss Vegetables with Olive Oil and Seasoning: In a large mixing bowl, combine the chopped potatoes, carrots, bell peppers, red onion, and minced garlic. Drizzle with olive oil, sprinkle with salt, pepper, and fresh herbs, then toss well until everything is evenly coated and glistening.
  3. Arrange Chicken and Vegetables on the Pan: Spread the seasoned vegetables evenly on a rimmed baking sheet or shallow roasting pan. Nestle the seasoned chicken thighs on top, skin side up, ensuring there is some space between pieces to allow proper roasting.
  4. Roast in the Oven: Place the pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly browned, crispy edges.
  5. Finish with a Squeeze of Lemon: Remove the pan from the oven and immediately drizzle fresh lemon juice over the chicken and vegetables to brighten and balance the savory flavors before serving.

Notes

  • Let chicken come to room temperature for 15 minutes before roasting to ensure even cooking.
  • Pat the chicken skin dry to help it crisp up beautifully in the oven.
  • Cut all vegetables to similar sizes to promote even roasting.
  • Use a rimmed baking sheet to prevent juices from spilling and to encourage perfect roasting.
  • Allow the chicken to rest for a few minutes after roasting to lock in the juices.

Nutrition

Keywords: one-pan, roasted chicken, roasted vegetables, easy dinner, healthy meal, gluten free, weeknight dinner, chicken thighs, roasted potatoes, carrots, bell peppers, lemon

Find it online: https://eazyum.com/one-pan-roasted-chicken-veggies/