One-Pan Crispy Chicken Thighs with Roasted Vegetables
lbs Yukon gold potatoes, halved and quartered
to 5 carrots, peeled, halved and quartered
red onion, halved and quartered
garlic bulb, cloves separated and skins removed
tablespoons olive oil, divided
to 4 lbs skin-on, bone-in chicken thighs
teaspoon dried oregano
teaspoon dried parsley flakes
In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
- Serve chicken and vegetables with a big green salad for a complete meal.
- Other skin-on, bone-in chicken pieces – such as wings, legs and breasts – can be substituted for thighs, but be sure to adjust baking time accordingly (i.e., smaller pieces of chicken will bake faster).
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 8 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Make your main and sides in a single pan. Here's how with easy One-Pan Crispy Chicken Thighs with Roasted Vegetables!Have you heard? There's this newfangled invention — it’s called cooking everything all at once on a sheet pan! Oh wait, that’s nothing new? Huh. Well, we're still very excited about it, and you should be too.Like most people, we want nothing more at the end of a long day than curl up on the couch, maybe watch some Netflix, and not spend all evening standing at the stove.But we still want to eat a decent meal that doesn’t include popcorn or a block of cheese. So what to do? Call on the trusty sheet pan and make these one-pan chicken thighs with roasted vegetables, that’s what.This recipe not only bakes everything together all at once, but it serves a whole family or an extra couple of friends for a dinner party. Just add a big green salad, maybe a bottle of wine and voila! Dinner = served.We used a combination of Yukon gold potatoes, carrots, red onion and garlic cloves, but what’s great about this recipe is it’s incredibly versatile – so swap the gold potatoes for red or Russets, swap the red onion for yellow, add Brussels sprouts to the mix, etc.Serve chicken and vegetables with a big green salad for a complete meal.Other skin-on, bone-in chicken pieces – such as wings, legs and breasts – can be substituted for thighs, but be sure to adjust baking time accordingly (i.e., smaller pieces of chicken will bake faster).Newfangled or old-fashioned, this sheet pan meal is one that will go on repeat again and again.