One Dish Meal
Satisfy your craving for a hearty, comforting dinner with this easy, flavor-packed "One Dish Meal" recipe. Juicy, oven-roasted chicken thighs are paired with perfectly seasoned potatoes, carrots, and broccoli, all baked together on a single sheet pan for ultimate convenience. Infused with aromatic garlic powder, paprika, and dried thyme, this dish strikes the perfect balance of savory and wholesome. With minimal prep and cleanup, it's an ideal choice for busy weeknights or laid-back weekend meals. Serve it with a squeeze of fresh lemon and a sprinkle of parsley for a vibrant, zesty finish. Ready in under an hour, this all-in-one dinner promises bold flavors, tender textures, and effortless satisfaction.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 pieces potatoes (medium-sized, cut into wedges)
- 3 pieces carrots (sliced into sticks)
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece lemon (sliced into wedges)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Prepare a large sheet pan or baking tray by lightly greasing it with olive oil or lining it with parchment paper.
In a large mixing bowl, combine the potato wedges, carrot sticks, broccoli florets, and 2 tablespoons of olive oil. Sprinkle with 0.5 teaspoon of garlic powder, 0.5 teaspoon of paprika, 0.5 teaspoon of dried thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat the vegetables evenly.
Arrange the seasoned vegetables in a single layer on the baking tray, leaving some space for the chicken.
In the same mixing bowl (no need to wash), rub the chicken thighs with the remaining 1 tablespoon of olive oil, then season with the rest of the garlic powder, paprika, thyme, salt, and black pepper.
Place the chicken thighs skin-side up on the baking tray, nestled between the vegetables.
Bake in the preheated oven for 35-45 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized. Turn the vegetables halfway through cooking to ensure even roasting.
Remove the baking tray from the oven and let it rest for 5 minutes.
Serve the chicken and vegetables with fresh lemon wedges for squeezing over and garnish with chopped parsley for a fresh finish.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 15.8 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4271 mg | 91% | |
*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.
