Onion Roasted Chicken and Vegetables
Indulge in the irresistible flavors of Onion Roasted Chicken and Vegetables, a hearty one-pan recipe perfect for weeknight dinners or family gatherings. Juicy, bone-in chicken thighs are marinated with a vibrant blend of garlic, olive oil, lemon juice, and aromatic spices like rosemary, thyme, and paprika, then nestled atop a medley of perfectly seasoned red potatoes, carrots, and caramelized onions. Roasted to golden perfection at high heat, this dish creates a symphony of crispy chicken skin and tender, flavorful vegetables with minimal cleanup. With a prep time of just 20 minutes, and rustic, comforting flavors that suit all palates, this recipe is a show-stopping combination of easy preparation and gourmet results. Perfect for those searching for one-pan chicken recipes or roasted vegetable inspiration, this dish ensures every bite is elevated with rich, roasted depth.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 pieces large yellow onions, sliced
- 4 pieces red potatoes, quartered
- 3 pieces large carrots, cut into chunks
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 pieces garlic cloves, minced
- 1 piece lemon, juiced
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the onion slices, quartered potatoes, and carrot chunks.
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 1/2 teaspoon of paprika. Toss to combine and ensure the vegetables are evenly coated.
In a small bowl, mix the remaining tablespoon of olive oil with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, 1/2 teaspoon paprika, minced garlic, and lemon juice.
Rub the seasoned olive oil mixture all over the chicken thighs, making sure to coat them evenly under the skin as well for maximum flavor.
Arrange the seasoned vegetables in a single layer on a large, rimmed baking sheet or roasting pan. Nestle the chicken thighs on top of the vegetables.
Roast in the preheated oven for 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
Stir the vegetables halfway through cooking to ensure even roasting and caramelization.
Once done, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Serve the chicken thighs alongside the roasted vegetables, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 38.5 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6428 mg | 137% | |
*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.
