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One Pan Roast Chicken and Veggies
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One Pan Roast Chicken and Veggies

One Pan Roast Chicken and Veggies is a simple yet flavorful dish that combines juicy chicken thighs with a variety of colorful vegetables, all roasted together on a single sheet pan for minimal cleanup and maximum flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved or quartered
  • 3 large carrots, peeled and sliced into rounds
  • 2 medium bell peppers, large chunks (any color)
  • 1 large red onion, cut into thick wedges
  • 2 cups broccoli florets, fresh, bite-sized pieces
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced finely
  • 2 sprigs fresh rosemary, chopped (or 1 tsp dried)
  • 1 whole lemon, juiced and zested
  • 1 tsp smoked paprika
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare your vegetables by washing and drying them, then cutting them into uniform sizes.
  3. In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, smoked paprika, salt, and pepper.
  4. Pour half of the marinade over the vegetables and toss to coat.
  5. Spread the vegetables on a large, rimmed baking sheet, leaving space between them.
  6. Pat the chicken thighs dry with paper towels and place them on the baking sheet among the vegetables.
  7. Pour the remaining marinade over the chicken and coat evenly.
  8. Roast for about 20 minutes, then add the broccoli florets and return to the oven for another 15 to 20 minutes.
  9. Check that the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  10. Let the dish rest for five minutes before serving.

Notes

Ensure to use a large enough sheet pan to avoid overcrowding. Pat-dry the chicken for crispiness. Use a meat thermometer for accurate cooking.