Pan Roasted Chicken and Veggies
Savor the ultimate comfort food with this Pan Roasted Chicken and Veggies recipe, a delightful one-pan meal bursting with flavor and simplicity. Juicy, bone-in, skin-on chicken thighs are seasoned with a blend of garlic, paprika, dried thyme, and zesty lemon, then paired with a vibrant mix of baby potatoes, carrots, and brussels sprouts. The dish comes alive as it’s seared for a golden, crispy skin before roasting to tender perfection in the oven. Packed with hearty vegetables and garnished with fresh parsley, this recipe is a wholesome, flavor-packed dinner that’s ready in just under an hour. Ideal for busy weeknights or a fuss-free family meal, this crowd-pleasing dish combines ease, nourishment, and irresistible roasted goodness. Perfectly simple, yet satisfyingly elegant!
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces baby potatoes (halved)
- 8 ounces carrots (cut into 2-inch pieces)
- 8 ounces brussels sprouts (halved)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Pat the chicken thighs dry with paper towels and set them aside on a plate.
Step 3
In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and pepper.
Step 4
Rub 1 tablespoon of olive oil all over the chicken thighs, then sprinkle the spice mixture evenly over the chicken, pressing it in to ensure it adheres.
Step 5
In a large oven-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat.
Step 6
Once the oil is hot, place the chicken thighs skin-side down in the pan. Sear for 3-4 minutes or until the skin is golden and crispy. Flip the chicken thighs and cook for another 2 minutes on the other side. Remove the chicken from the pan and set aside.
Step 7
In the same skillet, add the baby potatoes, carrots, and brussels sprouts. Drizzle with 1 tablespoon of olive oil and the lemon juice, then toss to coat. Sprinkle with a pinch of salt and pepper.
Step 8
Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin-side up. Ensure the chicken is not submerged in the vegetables so the skin can stay crispy.
Step 9
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 10
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Step 11
Serve hot and enjoy your pan-roasted chicken and veggies!
Nutrition Facts
| Serving size | (1468.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2233.9 |
| Total Fat 147.2g | 0% |
| Saturated Fat 36.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 3092.0mg | 0% |
| Total Carbohydrate 109.6g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 19.5g | |
| Protein 126.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 302.7mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 4547.1mg | 0% |
Source of Calories