Pan Roasted Chicken with Vegetables

Savor the comforting goodness of Pan Roasted Chicken with Vegetables, a one-pan marvel that's as easy to make as it is flavorful. This hearty recipe features juicy, golden-brown bone-in chicken thighs paired with a medley of caramelized baby potatoes, sweet carrots, and tender Brussels sprouts. Seasoned with a blend of paprika, garlic powder, and thyme, the dish is further elevated with a bright splash of lemon juice and the savory depth of chicken broth. Perfectly seared and oven-roasted to perfection, this 50-minute meal strikes the perfect balance between crispy skin and melt-in-your-mouth tenderness. Ideal for weeknight dinners or casual gatherings, simply garnish with fresh parsley and let the vibrant flavors and satisfying textures shine.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Bone-in, skin-on chicken thighs
• 3 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Dried thyme
• 1 pound Baby potatoes, halved
• 3 pieces Carrots, peeled and cut into chunks
• 1 pound Brussels sprouts, halved
• 3 pieces Garlic cloves, minced
• 0.5 cup Chicken broth
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon salt, 0.5 teaspoon black pepper, paprika, garlic powder, and dried thyme.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat.

Step 4

Place the chicken thighs skin side down in the skillet and sear for 5-7 minutes until the skin is golden-brown and crispy. Flip the chicken and sear for an additional 2 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the potatoes, carrots, and Brussels sprouts. Season the vegetables with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Sauté for 5 minutes until the vegetables begin to caramelize.

Step 6

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Pour the chicken broth and lemon juice into the skillet, scraping the bottom of the pan to deglaze and release any browned bits.

Step 8

Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin side up.

Step 9

Transfer the skillet to the preheated oven and roast for 35-40 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 the dish rest for 5 minutes.

Step 11

Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Serving size	(1949.2g)

Amount per serving	% Daily Value*
Calories	2441.6

Total Fat 148.2g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 486mg	0%
Sodium 4611.0mg	0%
Total Carbohydrate 153.4g	0%
Dietary Fiber 34.1g	0%
Total Sugars 25.6g
Protein 138.3g	0%

Vitamin D 0IU	0%
Calcium 445.1mg	0%
Iron 18.0mg	0%
Potassium 6075.3mg	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: 53.3%

Protein: 22.1%

Carbs: 24.5%