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Recipe by:

Sara Crocker

Comforting One Pan Chicken and Veggies

One Pan Chicken and Veggies is a simple, comforting dish that brings together juicy chicken and colorful vegetables, all roasted together in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 pieces chicken thighs, bone-in, skin-on for juiciest results
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 1 large red bell pepper, diced
  • 1 medium zucchini, sliced
  • 1 medium yellow onion, cut into wedges
  • 3 Tbsp. olive oil, plus more for drizzling
  • 4 cloves fresh garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • salt and pepper, to taste
  • fresh parsley, for garnish

Equipment

  • Baking sheet
  • Large bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels and rub them with olive oil, garlic, paprika, oregano, thyme, salt, and pepper.
  3. Toss the carrots, zucchini, red bell pepper, and onion with olive oil, salt, and pepper in a large bowl.
  4. Spread the vegetables on a baking sheet and nestle the seasoned chicken thighs on top.
  5. Roast in the oven for about 35-40 minutes, stirring the vegetables halfway through. Make sure the chicken reaches an internal temperature of 165°F (75°C).
  6. Let it rest for a few minutes before serving, garnished with freshly chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For best flavor, marinate the chicken ahead of time.