One Dish Chicken Supper
Discover the ultimate weeknight dinner with this hearty and flavorful One Dish Chicken Supper! Juicy, golden-brown chicken thighs are nestled atop a bed of tender baby potatoes, sweet carrots, and caramelized red onions, all infused with aromatic garlic, thyme, and a hint of smoky paprika. This fuss-free, oven-baked recipe is made even better with a splash of chicken stock and a zesty squeeze of lemon, ensuring every bite is moist and bursting with flavor. Perfect for busy schedules, this one-pan meal requires just 15 minutes of prep and minimal cleanup, making it ideal for family dinners or meal prepping. Garnished with fresh parsley for a stunning finish, this wholesome dish is a crowd-pleaser that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 500 grams baby potatoes
- 3 medium carrots
- 1 large red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 cloves garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 cup chicken stock
- 1 medium lemon
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and pat dry the chicken thighs. If desired, trim excess fat from the skin.
Scrub the baby potatoes clean and slice them in half. Peel and slice the carrots into thick rounds. Cut the red onion into wedges.
In a large mixing bowl, combine the potatoes, carrots, and red onion. Drizzle with 2 tablespoons of olive oil, and season the veggies with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of dried thyme. Toss until evenly coated.
Spread the seasoned vegetables evenly in a large baking dish or sheet pan.
Mince the garlic cloves and rub them into the chicken thighs along with the remaining dried thyme, paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until they are golden brown but not fully cooked.
Place the seared chicken thighs on top of the bed of vegetables in the baking dish.
Pour the chicken stock evenly over the dish to keep the chicken and veggies moist during baking.
Cut the lemon into wedges and squeeze half over the dish. Add the remaining lemon wedges to the baking dish for added flavor during cooking.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Once baked, remove the dish from the oven and let it rest for 5 minutes.
Sprinkle freshly chopped parsley over the chicken and vegetables before serving.
Serve hot and enjoy your flavorful One Dish Chicken Supper!
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.4 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 303 mg | 23% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4637 mg | 99% | |
*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.
