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Easy Flavor-Packed One-Pan Roasted Chicken and Veggies

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A quick and easy one-pan roasted chicken and vegetables recipe perfect for busy weeknights, delivering juicy chicken and caramelized veggies with a blend of herbs and lemon zest.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tbsp olive oil (extra virgin recommended)
  • 2 garlic cloves, minced
  • 1 tsp dried rosemary or 1 tbsp fresh, finely chopped
  • 1 tsp dried thyme or fresh
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 medium red bell pepper, cut into bite-sized pieces
  • 1 medium zucchini, sliced into thick rounds
  • 1 small red onion, cut into wedges
  • 1 cup baby potatoes, halved
  • 2 tbsp olive oil (for roasting veggies)
  • Salt and pepper to taste
  • Optional: Fresh parsley for garnish
  • Optional: 1 tsp smoked paprika
  • Optional: Red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to come to temperature for at least 15 minutes.
  2. In a mixing bowl, combine 2 tbsp olive oil, minced garlic, rosemary, thyme, lemon zest, about 1 tsp salt, and ½ tsp pepper. Mix well until fragrant.
  3. Pat the chicken thighs dry with paper towels. Toss the chicken in the marinade, coating each piece generously. Let rest for 10 minutes.
  4. In a large bowl, toss carrots, bell pepper, zucchini, red onion, and baby potatoes with 2 tbsp olive oil, salt, pepper, and smoked paprika if using. Ensure even coating.
  5. Arrange the chicken thighs skin-side up on a large rimmed baking sheet or roasting pan. Spread the veggies around the chicken in a single layer without overcrowding.
  6. Roast in the preheated oven for 35-40 minutes. Halfway through (about 20 minutes), gently shake the pan or use tongs to turn the veggies for even browning. Chicken skin should be golden and crisp; internal temperature should reach 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes to lock in juices and meld flavors. Sprinkle fresh parsley on top before serving.
  8. Serve warm with crusty bread or a simple green salad.

Notes

Pat chicken dry for crispy skin. Roast at high heat (425°F) for caramelized veggies and golden chicken. Avoid overcrowding pan to prevent steaming. Let chicken rest after roasting for juicy meat. If veggies finish early, tent with foil to keep warm. Use a meat thermometer to ensure chicken reaches 165°F. For reheating, warm uncovered in a 350°F oven for 10-15 minutes to keep skin crispy.

Nutrition

Keywords: one-pan, roasted chicken, roasted vegetables, easy dinner, weeknight meal, healthy, gluten-free, dairy-free, family-friendly

Find it online: https://evabakery.com/easy-flavor-packed-one-pan-roasted-chicken-and-veggies-recipe-for-perfect-weeknight-dinners/