Pan Roasted Chicken and Veggies
Savor the ultimate comfort food with this Pan Roasted Chicken and Veggies recipe, a delightful one-pan meal bursting with flavor and simplicity. Juicy, bone-in, skin-on chicken thighs are seasoned with a blend of garlic, paprika, dried thyme, and zesty lemon, then paired with a vibrant mix of baby potatoes, carrots, and brussels sprouts. The dish comes alive as it’s seared for a golden, crispy skin before roasting to tender perfection in the oven. Packed with hearty vegetables and garnished with fresh parsley, this recipe is a wholesome, flavor-packed dinner that’s ready in just under an hour. Ideal for busy weeknights or a fuss-free family meal, this crowd-pleasing dish combines ease, nourishment, and irresistible roasted goodness. Perfectly simple, yet satisfyingly elegant!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces baby potatoes (halved)
- 8 ounces carrots (cut into 2-inch pieces)
- 8 ounces brussels sprouts (halved)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels and set them aside on a plate.
In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and pepper.
Rub 1 tablespoon of olive oil all over the chicken thighs, then sprinkle the spice mixture evenly over the chicken, pressing it in to ensure it adheres.
In a large oven-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat.
Once the oil is hot, place the chicken thighs skin-side down in the pan. Sear for 3-4 minutes or until the skin is golden and crispy. Flip the chicken thighs and cook for another 2 minutes on the other side. Remove the chicken from the pan and set aside.
In the same skillet, add the baby potatoes, carrots, and brussels sprouts. Drizzle with 1 tablespoon of olive oil and the lemon juice, then toss to coat. Sprinkle with a pinch of salt and pepper.
Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin-side up. Ensure the chicken is not submerged in the vegetables so the skin can stay crispy.
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve hot and enjoy your pan-roasted chicken and veggies!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 4.8 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 998 mg | 21% | |
*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.
