If you’re looking for an easy, flavorful, and satisfying meal that requires minimal effort and cleanup, look no further than one-pan roasted chicken and vegetables. This dish is a perfect combination of juicy, tender chicken and perfectly roasted vegetables, all cooked together in one pan for maximum flavor and convenience. With just a few simple ingredients, you can enjoy a hearty dinner that’s as delicious as it is easy to prepare.
Why You’ll Love One-Pan Roasted Chicken and Vegetables:
One-pan meals are a game-changer. Not only do they save you time, but they also reduce the amount of cleanup needed after cooking. The best part is that the chicken and vegetables cook together, allowing the flavors to meld and infuse one another, resulting in a dish that’s flavorful from start to finish. Whether you’re cooking for a family or just for yourself, this recipe is a crowd-pleaser.
Ingredients for One-Pan Roasted :
For this one-pan roasted chicken and vegetables, gather the following ingredients:
- 4 bone-in, skin-on chicken thighs (or chicken breasts if preferred)
- 3 medium potatoes, cut into wedges
- 2 large carrots, peeled and sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme (or rosemary)
- Salt and pepper to taste
- 1 tablespoon fresh parsley (optional, for garnish)
How to Make One-Pan Roasted Chicken and Vegetables:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high temperature will help crisp up the chicken skin and roast the vegetables to perfection.
- Prepare the Vegetables: In a large mixing bowl, toss the potato wedges, carrot slices, and onion wedges with olive oil, garlic powder, paprika, thyme, salt, and pepper. Make sure the vegetables are evenly coated with the seasoning.
- Season the Chicken: Pat the chicken thighs dry with paper towels to ensure a crispy skin. Rub the chicken thighs with a little olive oil and season generously with salt, pepper, and any additional herbs or spices you like (such as paprika or garlic powder).
- Arrange on the Pan: Spread the seasoned vegetables evenly on a large baking sheet or roasting pan. Nestle the chicken thighs into the middle of the vegetables, skin side up, so they cook together on the same pan.
- Roast in the Oven: Place the pan in the preheated oven and roast for about 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden brown. Halfway through cooking, you can toss the vegetables to ensure they cook evenly.
- Garnish and Serve: Once everything is cooked, remove the pan from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired, and serve the roasted chicken with the vegetables.
Tips and Variations:
- Add More Vegetables: Feel free to include other vegetables like Brussels sprouts, bell peppers, or zucchini for variety.
- Spice It Up: Add a pinch of red pepper flakes to the vegetables or chicken for some heat.
- Crispier Skin: For extra crispy skin, you can broil the chicken for the last 3-5 minutes of cooking. Just keep an eye on it so it doesn’t burn.
- Herb Variations: Experiment with other herbs like rosemary, oregano, or sage to suit your flavor preferences.
Why You’ll Love It:
- Minimal Cleanup: Since everything cooks in one pan, cleanup is a breeze.
- Balanced Meal: This dish provides a complete meal with protein from the chicken and plenty of vegetables for fiber and nutrients.
- Customizable: Feel free to adjust the vegetables or seasonings based on what you have on hand or your personal preferences.
One-pan roasted chicken and vegetables are the ultimate comfort food that’s easy to make and full of flavor. Whether you’re cooking for a busy weeknight or a weekend family dinner, this recipe delivers a satisfying and delicious meal with minimal effort.
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