Onion Roasted Chicken and Vegetables

Indulge in the irresistible flavors of Onion Roasted Chicken and Vegetables, a hearty one-pan recipe perfect for weeknight dinners or family gatherings. Juicy, bone-in chicken thighs are marinated with a vibrant blend of garlic, olive oil, lemon juice, and aromatic spices like rosemary, thyme, and paprika, then nestled atop a medley of perfectly seasoned red potatoes, carrots, and caramelized onions. Roasted to golden perfection at high heat, this dish creates a symphony of crispy chicken skin and tender, flavorful vegetables with minimal cleanup. With a prep time of just 20 minutes, and rustic, comforting flavors that suit all palates, this recipe is a show-stopping combination of easy preparation and gourmet results. Perfect for those searching for one-pan chicken recipes or roasted vegetable inspiration, this dish ensures every bite is elevated with rich, roasted depth.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 pieces large yellow onions, sliced
• 4 pieces red potatoes, quartered
• 3 pieces large carrots, cut into chunks
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 pieces garlic cloves, minced
• 1 piece lemon, juiced

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large mixing bowl, combine the onion slices, quartered potatoes, and carrot chunks.

Step 3

Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 1/2 teaspoon of paprika. Toss to combine and ensure the vegetables are evenly coated.

Step 4

In a small bowl, mix the remaining tablespoon of olive oil with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, 1/2 teaspoon paprika, minced garlic, and lemon juice.

Step 5

Rub the seasoned olive oil mixture all over the chicken thighs, making sure to coat them evenly under the skin as well for maximum flavor.

Step 6

Arrange the seasoned vegetables in a single layer on a large, rimmed baking sheet or roasting pan. Nestle the chicken thighs on top of the vegetables.

Step 7

Roast in the preheated oven for 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.

Step 8

Stir the vegetables halfway through cooking to ensure even roasting and caramelization.

Step 9

Once done, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.

Step 10

Serve the chicken thighs alongside the roasted vegetables, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(2081.2g)

Amount per serving	% Daily Value*
Calories	2224.6

Total Fat 105.6g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat g
Cholesterol 486mg	0%
Sodium 1628.0mg	0%
Total Carbohydrate 196.2g	0%
Dietary Fiber 25.7g	0%
Total Sugars 38.5g
Protein 131.0g	0%

Vitamin D 0IU	0%
Calcium 364.7mg	0%
Iron 14.4mg	0%
Potassium 6427.8mg	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: 42.1%

Protein: 23.2%

Carbs: 34.7%