Easy One-Pan Dinners
A vibrant and savory one-pan dish featuring tender chicken thighs and colorful seasonal vegetables roasted with aromatic lemon and herbs, perfect for a quick, healthy weeknight meal with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 4 cups potatoes cubed (e.g.
- 2 cups broccoli florets
- 1 large red onion cut into wedges
- 3 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- 0.25 cup fresh lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 Tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken thighs, potatoes, broccoli, and red onion. Add the olive oil, oregano, thyme, garlic powder, lemon juice, salt, and pepper. Toss everything until the chicken and vegetables are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this helps the vegetables roast rather than steam.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. Flip the ingredients halfway through cooking for even browning.
- Remove from the oven, garnish with fresh parsley, and serve immediately.
Notes
Feel free to swap chicken thighs for breasts (reduce cooking time slightly). Any sturdy vegetables like bell peppers, zucchini, or green beans work well. For extra flavor, marinate the chicken for 30 minutes before roasting. Serve with a side of quinoa or rice for a complete meal.