Introduction
One-Pan Roasted Chicken Thighs with Veggies & Potatoes is the kind of dependable, comforting meal that makes weeknight cooking feel effortless. Everything cooks together on a single pan, allowing the flavors to mingle while keeping cleanup to a minimum. I often rely on this recipe when I want a wholesome, filling dinner without juggling multiple pots and pans. The chicken thighs roast until the skin is golden and crisp, while the vegetables and potatoes soak up all the savory juices and seasoning. What I especially love about this dish is its flexibility; you can use whatever vegetables you have on hand and adjust the seasoning to suit your taste. It is rustic, satisfying, and nourishing without being complicated. Whether you are cooking for family or prepping meals for the week ahead, this one-pan dinner delivers comfort, balance, and reliable flavor every single time.
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One-Pan Roasted Chicken Thighs with Veggies & Potatoes: A Simple, Hearty Weeknight Dinner
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Halal
Description
A simple and hearty one-pan meal featuring juicy roasted chicken thighs with tender potatoes and colorful vegetables, all seasoned and baked together for easy cleanup and big flavor.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 lb (450 g) baby potatoes, halved
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 small red onion, cut into wedges
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken thighs, potatoes, broccoli, carrots, and red onion on a large baking sheet.
- Drizzle olive oil over everything and add garlic, paprika, thyme, rosemary, salt, and pepper.
- Toss well to coat evenly and arrange chicken thighs skin-side up.
- Roast for 40–45 minutes until chicken is golden and reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 2–3 minutes for extra crispy skin.
- Drizzle with lemon juice if desired and serve hot.
Notes
- Cut vegetables evenly for consistent roasting.
- Swap veggies based on what you have on hand.
- Line the pan with parchment or foil for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Why You’ll Love This Recipe
This recipe is easy, filling, and made with simple ingredients. It requires minimal prep, cooks entirely in the oven, and produces a complete meal on one pan. The chicken stays juicy, the vegetables roast beautifully, and the flavors are rich and comforting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs are ideal for roasting because they stay juicy and flavorful even at higher temperatures. Bone-in, skin-on thighs work best for crisp skin and rich flavor.
Potatoes provide heartiness and structure to the dish. Baby potatoes or Yukon Golds roast evenly and absorb seasoning beautifully.
Carrots add natural sweetness and color, balancing the savory chicken and herbs.
Bell peppers contribute brightness and a slightly sweet, roasted flavor that complements the chicken well.
Onion adds depth and mild sweetness as it caramelizes in the oven.
Olive oil helps everything roast evenly and enhances the natural flavors of the ingredients.
Garlic brings aromatic warmth and savory depth to the entire pan.
Seasonings such as salt, black pepper, paprika, and dried herbs create a balanced, savory profile.
Fresh herbs like rosemary or thyme add fragrance and a classic roasted flavor.
Directions
Begin by preheating the oven and lining a large baking sheet. Pat the chicken thighs dry to help the skin crisp during roasting.
Place the potatoes and vegetables on the baking sheet. Drizzle with olive oil, season generously, and toss until evenly coated. Spread them out into an even layer.
Nestle the chicken thighs among the vegetables, skin-side up. Season the chicken well and add garlic and fresh herbs across the pan.
Roast until the chicken is cooked through with crisp skin and the vegetables are tender and golden. Halfway through cooking, gently stir the vegetables to ensure even roasting. Remove from the oven and rest briefly before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves four people. Preparation time is about 15 minutes, with a roasting time of 40 to 45 minutes, making it ready in approximately 1 hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven to maintain crispness or in the microwave for convenience.
Variations and Customizations
One-Pan Roasted Chicken Thighs with Veggies & Potatoes is highly adaptable. You can swap carrots and bell peppers for Brussels sprouts, zucchini, or green beans depending on the season. Sweet potatoes also work well in place of regular potatoes.
For extra flavor, add a splash of lemon juice or balsamic vinegar after roasting. You can also experiment with spice blends such as Italian seasoning, smoked paprika, or garlic herb mixes.
If you prefer boneless chicken thighs, reduce the cooking time slightly. Each variation keeps the dish comforting while allowing it to fit your preferences and pantry.
Nutrition and Dietary Info
This meal provides protein from the chicken and fiber and vitamins from the vegetables. It is naturally gluten-free and well-balanced, making it suitable for everyday family meals.
Expert Tips & Customizations
Crispy skin
Always pat chicken dry and keep skin-side up.
Even roasting
Cut vegetables into similar sizes for uniform cooking.
Flavor boost
Add fresh herbs toward the end for brighter aroma.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they may be less juicy and cook faster.
Do I need to parboil the potatoes first?
No, cutting them small ensures they roast evenly.
Can I make this ahead of time?
Yes, it reheats well and is great for meal prep.
What vegetables work best?
Carrots, potatoes, onions, and peppers are ideal.
Can I use frozen vegetables?
Fresh vegetables are recommended for best texture.
How do I know the chicken is done?
The juices should run clear and the meat should be fully cooked.
Can I add sauce?
Yes, a light drizzle of pan juices or gravy works well.
Is this recipe kid-friendly?
Yes, the flavors are mild and familiar.
Can I make it spicy?
Add chili flakes or cayenne to the seasoning.
What should I serve with this dish?
It is a complete meal on its own, but a simple salad pairs nicely.
Conclusion
One-Pan Roasted Chicken Thighs with Veggies & Potatoes is a reliable, comforting recipe that brings together juicy chicken, tender vegetables, and rich roasted flavor in one easy dish. With minimal effort and maximum satisfaction, it is the kind of meal that earns a permanent spot in your weekly rotation.
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