Winner Winner Chicken Dinner
Get ready to impress your family with the ultimate one-pan “Winner Winner Chicken Dinner”! This easy yet crowd-pleasing recipe features juicy, golden-brown bone-in chicken thighs nestled alongside tender baby potatoes, sweet carrots, and buttery green beans, all roasted to perfection. Seasoned with fragrant dried thyme, rosemary, and paprika, this comforting dish is elevated with a zesty drizzle of fresh lemon juice and optional parsley garnish. Ideal for a busy weeknight or a cozy family gathering, the recipe requires minimal prep, bakes in just 45 minutes, and promises bold, vibrant flavors in every bite. Perfect for those seeking a hearty, flavorful, and fuss-free chicken dinner, this meal is destined to become a household favorite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 large carrots, peeled and cut into 2-inch pieces
- 8 ounces green beans, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter, melted
- 1 lemon, juiced
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
In a large mixing bowl, toss the baby potatoes and carrots with 2 tablespoons of olive oil, 1 minced garlic clove, 0.5 teaspoon of paprika, 0.5 teaspoon of thyme, 0.5 teaspoon of rosemary, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Arrange the seasoned vegetables in a single layer on a large baking sheet.
Drizzle the remaining 1 tablespoon of olive oil in a large oven-safe skillet or roasting pan. Place the seasoned chicken thighs skin-side up in the skillet.
Spread the seasoned potatoes and carrots around the chicken in the skillet, making sure the vegetables are evenly distributed.
Roast in the preheated oven for 30 minutes.
While the chicken and vegetables are roasting, toss the green beans with the melted butter, remaining minced garlic, and a pinch of salt and pepper in a small bowl.
After the chicken and vegetables have roasted for 30 minutes, remove the skillet from the oven and scatter the green beans over the top.
Return the skillet to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Remove the skillet from the oven and drizzle the entire dish with freshly squeezed lemon juice.
Sprinkle with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.8 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1115 mg | 24% | |
*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.
