Pan Roasted Chicken with Vegetables
Savor the comforting goodness of Pan Roasted Chicken with Vegetables, a one-pan marvel that's as easy to make as it is flavorful. This hearty recipe features juicy, golden-brown bone-in chicken thighs paired with a medley of caramelized baby potatoes, sweet carrots, and tender Brussels sprouts. Seasoned with a blend of paprika, garlic powder, and thyme, the dish is further elevated with a bright splash of lemon juice and the savory depth of chicken broth. Perfectly seared and oven-roasted to perfection, this 50-minute meal strikes the perfect balance between crispy skin and melt-in-your-mouth tenderness. Ideal for weeknight dinners or casual gatherings, simply garnish with fresh parsley and let the vibrant flavors and satisfying textures shine.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 pound Baby potatoes, halved
- 3 pieces Carrots, peeled and cut into chunks
- 1 pound Brussels sprouts, halved
- 3 pieces Garlic cloves, minced
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon salt, 0.5 teaspoon black pepper, paprika, garlic powder, and dried thyme.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat.
Place the chicken thighs skin side down in the skillet and sear for 5-7 minutes until the skin is golden-brown and crispy. Flip the chicken and sear for an additional 2 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the potatoes, carrots, and Brussels sprouts. Season the vegetables with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Sauté for 5 minutes until the vegetables begin to caramelize.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour the chicken broth and lemon juice into the skillet, scraping the bottom of the pan to deglaze and release any browned bits.
Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin side up.
Transfer the skillet to the preheated oven and roast for 35-40 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 the dish rest for 5 minutes.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.0 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1358 mg | 29% | |
*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.
