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