Donna's Dinner

Transform your weeknight meal routine with "Donna's Dinner," a one-pan wonder brimming with flavor and ease! This oven-roasted dish combines tender, golden-skinned chicken thighs with a medley of baby potatoes, sweet carrots, and vibrant red onion, all perfectly seasoned with garlic, thyme, rosemary, and a dash of paprika. Infused with a hint of lemon juice and chicken stock for added depth, this hearty recipe is a true comfort food classic with just 15 minutes of prep. Perfect for busy evenings, the recipe bakes to perfection in 40 minutes and serves up beautifully with a fresh parsley garnish. Whether you're cooking for family or friends, "Donna's Dinner" guarantees a wholesome, satisfying meal all in one pan. Keywords: one-pan dinner, roasted chicken and vegetables, easy dinner recipe, weeknight comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 500 grams baby potatoes
• 4 medium carrots
• 1 large red onion
• 4 pieces garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)
• 100 milliliters chicken stock
• 2 tablespoons lemon juice

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash and pat dry the chicken thighs with paper towels. Season them with half the salt, pepper, paprika, and a pinch of dried rosemary and thyme.

Step 3

Prepare the vegetables: cut the baby potatoes in half, peel and slice the carrots into thick sticks, and quarter the red onion. Peel and mince two of the garlic cloves, and leave the other two whole.

Step 4

In a large mixing bowl, combine the vegetables with olive oil, the minced garlic, and the remaining salt, pepper, paprika, rosemary, and thyme. Toss to coat evenly.

Step 5

Spread the seasoned vegetables onto a large, rimmed baking sheet. Nestle the chicken thighs skin-side up among the vegetables.

Step 6

Pour the chicken stock and lemon juice evenly over the baking sheet to add moisture and flavor.

Step 7

Roast in the preheated oven for 35–40 minutes, or until the chicken thighs reach an internal temperature of 75°C (165°F) and the skin is golden and crisp.

Step 8

Halfway through roasting, give the vegetables a quick stir to ensure even cooking.

Step 9

Once cooked, remove the baking sheet from the oven. Let the dish rest for 5 minutes.

Step 10

Garnish with fresh parsley if desired. Serve hot and enjoy your comforting Donna's Dinner!

Nutrition Facts

Serving size	(2010.1g)

Amount per serving	% Daily Value*
Calories	2862.4

Total Fat 183.9g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 735mg	0%
Sodium 3354.3mg	0%
Total Carbohydrate 136.7g	0%
Dietary Fiber 18.9g	0%
Total Sugars 23.6g
Protein 181.4g	0%

Vitamin D 0IU	0%
Calcium 339.4mg	0%
Iron 15.2mg	0%
Potassium 4978.3mg	0%

*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.

Source of Calories

Fat: 56.5%

Protein: 24.8%

Carbs: 18.7%