Description
A cozy and customizable one-pan garlic-herb chicken dish with roasted vegetables that’s perfect for weeknight dinners.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 cups baby carrots or regular carrots cut into sticks
- 1 large red onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- Optional: pinch of red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup.
- Pat the chicken thighs dry with paper towels. Mix olive oil, garlic, lemon zest and juice, Dijon, rosemary, thyme, smoked paprika, salt, and pepper in a bowl. Rub under and over the skin of each thigh.
- Toss the potatoes, carrots, and onion wedges with olive oil, salt, and black pepper in a large bowl.
- Arrange the vegetables on the sheet pan, leaving space between pieces. Nestle the chicken thighs skin-side up among the veggies.
- Roast in the oven for 35–40 minutes, checking for doneness. Broil for 2–3 minutes if needed.
- Remove from the oven and let the chicken rest for 5 minutes, spooning pan juices over the top.
- Serve on a platter or straight from the pan, garnished with fresh herbs and lemon wedges.
Notes
For crispier chicken skin, ensure the chicken is dry before seasoning and don’t overcrowd the pan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 6g
- Sodium: 450mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 145mg
Keywords: garlic herb chicken, one pan dinner, roasted vegetables