All in One Pan Roast and Vegetables
Experience the ultimate comfort food with this **All in One Pan Roast and Vegetables** recipe, a quick and easy dinner solution bursting with flavor and nutrition! Featuring tender, juicy bone-in chicken thighs, golden baby potatoes, roasted carrots, crunchy broccoli florets, and sweet red onion, this dish comes together effortlessly on a single baking sheet for minimal cleanup. A savory blend of olive oil, garlic, thyme, rosemary, and paprika coats every bite, while a squeeze of fresh lemon adds brightness and elevates the flavors. Perfect for busy weeknights or casual family dinners, this wholesome, oven-baked meal provides a delicious, complete meal in under an hour. Serve it straight from the pan for a rustic, family-style presentation that’s as beautiful as it is satisfying. Keywords: one-pan roast, sheet pan dinner, chicken and vegetables, easy weeknight meals, healthy roast recipes.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 500 grams baby potatoes
- 3 medium carrots
- 200 grams broccoli florets
- 1 large red onion
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 whole lemon
- 1 bunch (for garnish) fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper for easy cleanup.
Scrub the baby potatoes and slice them into halves. Peel the carrots and cut them into thick diagonal slices. Cut the red onion into wedges. Keep the broccoli florets aside for later.
Place the chicken thighs on the baking sheet, skin-side up, and surround them with the potatoes, carrots, and red onion.
In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper to form a seasoning mixture.
Drizzle the seasoning mixture evenly over the chicken and vegetables. Use your hands or a spatula to ensure everything is well-coated.
Place the baking sheet in the preheated oven and roast for 30 minutes.
After 30 minutes, carefully remove the baking sheet from the oven and add the broccoli florets around the chicken and other vegetables.
Squeeze the juice of half a lemon over the entire pan and return it to the oven to roast for an additional 15 minutes, or until the chicken skin is golden and crisp and the internal temperature reaches 75°C (165°F).
Once cooked, let the pan rest for 5 minutes. Garnish with fresh parsley and additional lemon wedges, if desired.
Serve directly from the pan for a rustic, family-style meal.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 21.5 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4979 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
