A beloved, easy-to-prepare one-pan meal featuring tender chicken, roasted vegetables, and aromatic herbs, perfect for weeknights or impressing guests. This Southern-inspired dish minimizes cleanup without sacrificing flavor.
Effortless One-Pan Dinner
A beloved, easy-to-prepare one-pan meal featuring tender chicken, roasted vegetables, and aromatic herbs, perfect for weeknights or impressing guests. This Southern-inspired dish minimizes cleanup without sacrificing flavor.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 lb baby potatoes quartered
- 1 cup carrots chopped
- 1 large red onion cut into wedges
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 lemon thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken thighs, baby potatoes, carrots, and red onion. Drizzle with olive oil.
- Sprinkle rosemary, thyme, garlic powder, paprika, salt, and black pepper over the chicken and vegetables. Toss to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet. Arrange lemon slices among the ingredients.
- Roast for 30-35 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized, flipping halfway through. Serve hot.
Notes
For extra crispiness, broil for the last 2-3 minutes. Feel free to swap chicken thighs for breasts (adjust cooking time) or add other root vegetables like parsnips or sweet potatoes. A sprinkle of fresh parsley before serving adds a nice touch.
