Description
A simple yet satisfying one-pan dish with crispy chicken thighs, tender potatoes, and roasted vegetables, perfect for busy weeknights or family dinners.
Ingredients
4 bone-in, skin-on chicken thighs
4 medium potatoes, cubed
1 red bell pepper, sliced
1 zucchini, sliced
1 onion, sliced
2 tablespoons olive oil
2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed potatoes, bell pepper, zucchini, and onion with 1 tablespoon of olive oil, 1 teaspoon of rosemary, garlic powder, paprika, salt, and pepper. Spread the vegetables evenly on a large baking sheet.
- Pat the chicken thighs dry with paper towels and rub them with the remaining 1 tablespoon of olive oil. Season with the remaining 1 teaspoon of rosemary, salt, and pepper.
- Place the chicken thighs on the baking sheet, skin side up, nestled among the vegetables.
- Roast in the oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
- Garnish with fresh parsley before serving.
Notes
To store leftovers, place the roasted chicken and veggies in an airtight container in the fridge. It will keep for up to 3 days.
Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the chicken skin crispy.
If using boneless chicken thighs, reduce cooking time to 30-35 minutes.
Feel free to add other vegetables such as carrots, Brussels sprouts, or sweet potatoes.
This dish can be prepped the day before and stored in the fridge until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
