Hearty Roasted Chicken Dinner (Printable version)
A savory one-pan dinner featuring tender roasted chicken with seasonal vegetables and aromatic herbs.
# What you need:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 3 medium Yukon Gold potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red onion, cut into wedges
05 - 1 red bell pepper, cut into strips
06 - 1 cup cherry tomatoes
→ Aromatics & Herbs
07 - 4 cloves garlic, minced
08 - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
09 - 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
→ Seasonings & Fats
10 - 3 tablespoons olive oil
11 - 1 teaspoon paprika
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - Zest of 1 lemon
15 - Juice of ½ lemon
# How To:
01 - Preheat oven to 425°F.
02 - In a large bowl, combine potatoes, carrots, onion, bell pepper, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, add half the garlic, rosemary, thyme, paprika, salt, and pepper. Toss to coat evenly.
03 - Spread the seasoned vegetables in a single layer on a large rimmed baking sheet or roasting pan.
04 - Pat chicken thighs dry with paper towels. Rub them with remaining 1 tablespoon olive oil, garlic, rosemary, thyme, lemon zest, and a pinch of salt and pepper.
05 - Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.
06 - Roast for 40 minutes, basting the chicken with pan juices halfway through cooking.
07 - Squeeze lemon juice over chicken and vegetables. Roast an additional 10 minutes, or until chicken reaches an internal temperature of 165°F and the vegetables are tender.
08 - Let rest for 5 minutes before serving. Serve hot, spooning pan juices over the chicken and vegetables.
# Expert Advice:
01 -
- One sheet pan means one cleanup instead of a sink full of dishes, which is honestly the real victory of weeknight cooking.
- The chicken comes out impossibly tender while the vegetables caramelize into something almost candy-like, all at the same time.
- Naturally gluten-free and forgiving enough that you can swap vegetables based on what's in your kitchen.
02 -
- Patting the chicken dry is not optional—it's the difference between crispy skin and steamed skin, and you'll feel the difference the moment you bite into it.
- If your vegetables are cut too large, they won't cook through by the time the chicken is done; too small and they'll burn—aim for consistent, medium pieces.
03 -
- Use a meat thermometer and don't overcook the chicken—165°F is done, and pulling it out at exactly that temperature is how you get juicy thighs instead of dry ones.
- Save every bit of those pan juices; they're liquid gold and taste 10 times better than any gravy.