Monday Night Special
Transform your weeknight dinners with the comforting, flavor-packed "Monday Night Special" recipe—a one-pan roast combining crispy, golden chicken thighs and perfectly caramelized vegetables. Featuring a medley of juicy bone-in, skin-on chicken, tender russet potatoes, earthy carrots, and fresh zucchini, this dish is seasoned to perfection with garlic, smoked paprika, fresh rosemary, and thyme. A zesty squeeze of lemon ties it all together, infusing the meal with a bright, citrusy note. With just 15 minutes of prep time and a straightforward roasting technique, this hearty, wholesome recipe is ideal for busy evenings, delivering a balanced meal that’s both easy and satisfying. Perfectly crispy, deeply savory, and brimming with vibrant roasted flavors, this dish will quickly become your go-to for deliciously simple weeknight meals.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 medium russet potatoes
- 3 large carrots
- 2 medium zucchini
- 3 tablespoons olive oil
- 5 pieces garlic cloves
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 piece lemon
Instructions
Preheat your oven to 400°F (200°C).
Peel and chop the potatoes into 1-inch cubes. Slice the carrots into thick rounds, and chop the zucchini into half-moons. Place all the vegetables in a large mixing bowl.
Peel and mince the garlic cloves. Add half of the minced garlic to the vegetable bowl.
Drizzle 2 tablespoons of olive oil over the vegetables, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly, then spread the vegetables onto a large sheet pan in an even layer.
Pat the chicken thighs dry with a paper towel and season both sides with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the smoked paprika.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down until golden and crispy, about 4 minutes. Flip and cook the other side for another 2 minutes. Transfer the chicken thighs onto the sheet pan on top of the vegetables.
Sprinkle the fresh rosemary, thyme, and the remaining minced garlic over the chicken and vegetables.
Slice the lemon in half and squeeze the juice over the chicken and vegetables. Add the lemon halves to the sheet pan for extra flavor while roasting.
Place the sheet pan in the oven and roast for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
Remove the sheet pan from the oven. Let the chicken rest for 5 minutes before serving. Plate the chicken alongside the roasted vegetables, and garnish with additional rosemary if desired.
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 8259 mg | 359% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 47.2 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 7652 mg | 163% | |
*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.
