This is the ultimate one-pan wonder: juicy chicken thighs nestled in a rainbow of roasted vegetables, all tossed in a savory herb-infused marinade. It’s healthy, easy to clean up, and fills your kitchen with the most incredible aroma.
Ingredients
For the Chicken & Marinade:
· 4-6 bone-in, skin-on chicken thighs (or 2-3 breasts, halved)
· 3 tablespoons olive oil
· 2 tablespoons lemon juice (or red wine vinegar)
· 4 cloves garlic, minced
· 1 tablespoon Dijon mustard (optional, for depth)
· 1 teaspoon dried thyme (or 1 tbsp fresh)
· 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
· 1 teaspoon paprika (sweet or smoked)
· ½ teaspoon onion powder
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
For the Vegetables:
· 1 lb baby potatoes, halved (or Yukon Golds, quartered)
· 3 medium carrots, cut into 1-inch chunks
· 1 medium red onion, cut into wedges
· 1 bell pepper (any color), cut into 1-inch pieces
· 1 small zucchini or ½ lb broccoli florets, cut into chunks
· 2 tablespoons olive oil
· Salt and pepper to taste
For Finishing:
· Fresh parsley or thyme, chopped (for garnish)
· Lemon wedges for serving
Instructions
- Marinate the Chicken:
· In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard (if using), thyme, rosemary, paprika, onion powder, salt, and pepper.
· Pat the chicken dry with paper towels. Add to the bowl and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- Prep & Season Vegetables:
· Preheat oven to 425°F (220°C).
· On a large, rimmed baking sheet, combine the potatoes, carrots, and red onion. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss. Spread out in a single layer.
· Roast for 15 minutes (this gives the harder veggies a head start).
- Assemble & Bake:
· Remove the hot pan from the oven. Push the vegetables to the sides.
· Add the bell pepper and zucchini/broccoli to the pan. Drizzle the remaining 1 tbsp oil over the new veggies and season lightly.
· Place the marinated chicken thighs, skin-side up, in the center of the pan, nestled among the vegetables. Pour any remaining marinade over the chicken and veggies.
· Return to the oven and bake for 35-45 minutes, or until the chicken skin is crispy and golden brown, the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are tender and caramelized.
- Rest & Serve:
· Remove from oven and let the chicken rest on the pan for 5 minutes.
· Garnish with fresh herbs and serve immediately with lemon wedges on the side.
Pro Tips for Perfection:
· Dry Chicken Skin: Pat the chicken skin very dry before marinating for the crispiest skin.
· Don’t Crowd the Pan: Use two baking sheets if needed. Overcrowding steams the food instead of roasting it.
· Uniform Veggies: Cut vegetables to similar sizes so they cook evenly.
· The High Heat: A hot oven (425°F+) is key for caramelization and crispy skin.
· Check Temp: Always use a meat thermometer to avoid overcooking the chicken.
Easy Variations:
· Italian Herb: Use an Italian seasoning blend and add cherry tomatoes.
· Mediterranean: Add olives and artichoke hearts in the last 15 minutes of baking. Use oregano and lemon zest.
· Honey Garlic: Add 1 tbsp honey to the marinade and a pinch of red pepper flakes.
· Creamy Mustard Sauce: After baking, remove chicken and veggies. Place the pan on the stovetop over low heat. Add ½ cup chicken broth and ¼ cup heavy cream, scrape up browned bits, and simmer for 3-4 minutes until slightly thickened. Pour over everything before serving.
What to Serve With:
· To Soak Up Juices: Crusty bread, rice, or orzo.
· For a Lighter Meal: A simple arugula salad with a lemon vinaigrette.
· Classic Comfort: A side of creamy mashed cauliflower or polenta.
Enjoy this simple, flavorful, and complete meal straight from the oven!