Chicken & Vegetables – A Cozy, Flavorful One-Pan Classic
A cozy one-pan meal of juicy roasted chicken thighs and seasoned vegetables, flavored with garlic, thyme, and lemon.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
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6 bone-in, skin-on chicken thighs
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1 lb Yukon Gold potatoes, cut into chunks
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3 carrots, sliced into ½-inch rounds
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2 bell peppers, sliced
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1 red onion, thickly sliced
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4 garlic cloves, minced
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3 tbsp olive oil
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1 lemon (zest + juice)
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1 tbsp fresh thyme (or 1 tsp dried)
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Salt and cracked black pepper, to taste
Instructions
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Preheat oven to 425°F (220°C).
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In a bowl, toss potatoes, carrots, peppers, and onion with 2 tbsp olive oil, half the garlic, thyme, salt, and pepper.
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Season chicken with remaining garlic, thyme, lemon zest, salt, and pepper.
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Arrange vegetables in a roasting pan. Place chicken on top, skin-side up. Drizzle with remaining olive oil and lemon juice.
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Roast for 40–45 minutes, until chicken is golden and cooked through (165°F internal temp).
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Let rest for 5 minutes. Spoon pan juices over before serving.
Notes
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Substitute vegetables as desired.
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For crispier skin, broil for 2–3 minutes at the end.
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Store leftovers in fridge up to 4 days.