One Pan Chicken Dinner
Simplify your weeknight meals with this flavorful and fuss-free One Pan Chicken Dinner! Perfectly seasoned bone-in, skin-on chicken thighs roast to golden perfection alongside tender baby potatoes, sweet carrots, and vibrant broccoli florets, all infused with a zesty garlic-lemon marinade. This wholesome, family-friendly meal comes together in just one baking sheet, making cleanup a breeze. With a quick 15-minute prep time and 40 minutes in the oven, this hearty dinner is ideal for busy evenings without sacrificing taste. Plus, the irresistible combination of crispy chicken skin and caramelized vegetables guarantees a crowd-pleasing dish that'll earn a permanent spot in your recipe rotation.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 pound baby potatoes
- 4 medium carrots
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the baby potatoes and halve them if needed (smaller potatoes can be left whole). Peel the carrots and cut them into 1-inch pieces.
In a large mixing bowl, combine the potatoes, carrots, and broccoli florets. Drizzle with 2 tablespoons of olive oil, 1 minced garlic clove, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss to coat, then spread the vegetables evenly on the prepared baking sheet.
Pat the chicken thighs dry with a paper towel. Rub them with the remaining 1 tablespoon of olive oil, 2 minced garlic cloves, lemon juice, oregano, paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Place the chicken thighs on top of the vegetables, skin-side up. This allows the chicken juices to season the vegetables as they cook.
Bake in the preheated oven for 40-45 minutes, or until the chicken skin is golden brown and crispy, the internal temperature of the chicken reaches 165°F (74°C), and the vegetables are tender.
If desired, broil on high for 2-3 minutes at the end of cooking for extra crispy chicken skin.
Remove the baking sheet from the oven and let the dish rest for 5 minutes. Serve the chicken and roasted vegetables warm, and enjoy your one-pan dinner!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 926 mg | 20% | |
*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.
