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One-Pan Crispy Chicken Thighs with Roasted Vegetables

One-Pan Crispy Chicken Thighs with Roasted Vegetables


Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.MORE+LESS-

2

lbs Yukon gold potatoes, halved and quartered

4

to 5 carrots, peeled, halved and quartered

1

red onion, halved and quartered

1

garlic bulb, cloves separated and skins removed

4

tablespoons olive oil, divided

3 1/2

to 4 lbs skin-on, bone-in chicken thighs

1/2

teaspoon dried oregano

1/2

teaspoon dried parsley flakes

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  • 2

    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.

  • 3

    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.

  • 4

    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.

Expert Tips

  • 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).

Nutrition Facts

Serving Size: 1 Serving
Calories
870
Calories from Fat
400
% Daily Value
Total Fat
45g
69%
Saturated Fat
10g
52%
Trans Fat
1/2g
Cholesterol
210mg
70%
Sodium
250mg
11%
Potassium
1640mg
47%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
4g
Protein
71g
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
30%
30%
Exchanges:

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.

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