Description
A hearty, flavor-packed dinner made with juicy herb-seasoned chicken thighs and caramelized roasted vegetables—all cooked together on one tray. Perfect for busy weeknights or lazy Sundays when you want maximum flavor with minimum cleanup.
Ingredients
8 bone-in, skin-on chicken thighs
1.5 pounds Yukon gold potatoes, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 red onion, sliced
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon chopped rosemary
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and grease or line a large baking sheet.
2. In a bowl, mix olive oil, garlic, thyme, rosemary, salt, pepper, and paprika.
3. Coat chicken thighs in the mixture and marinate for 10–15 minutes.
4. Chop all vegetables into uniform chunks. Toss in olive oil, salt, pepper, and herbs.
5. Spread vegetables evenly on the sheet pan and place chicken thighs on top, skin-side up.
6. Roast for 40–45 minutes or until chicken reaches 165°F internally and veggies are golden.
7. Let rest a few minutes and garnish with extra thyme before serving.
Notes
For crispier chicken skin, broil for the last 2–3 minutes of cooking—watch closely.
To save time, marinate the chicken and chop veggies up to 24 hours ahead.
Rotate the pan halfway through roasting for even browning and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven roasted
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 135mg
Keywords: one-pan chicken, roasted veggies, easy dinner