Description
A budget-friendly, one-pan roasted chicken dinner featuring crispy skin-on thighs and caramelized root vegetables. This easy weeknight meal feeds a family of four with minimal prep and cleanup.
Ingredients
Scale
- 2 lbs (900g) boneless, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil (divided)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper (generous amounts)
- 1.5 lbs (700g) red potatoes, halved
- 2 cups broccoli florets
- 3 medium carrots, chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 1 large bell pepper, chopped (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet (18×13 inches) with aluminum foil or parchment paper and lightly grease.
- Pat chicken thighs completely dry with paper towels to ensure crispy skin.
- In a large bowl, toss dried chicken thighs with 1 tablespoon olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- In a separate bowl, toss potatoes, carrots, onion, and broccoli with 2 tablespoons olive oil, salt, pepper, and a pinch of dried thyme.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Place chicken thighs skin-side up on top of the vegetables, ensuring pieces are not touching to allow air circulation.
- Roast for 25-30 minutes, or until chicken internal temperature reaches 165°F (74°C) and skin is golden brown and crispy.
- If vegetables are cooking faster than chicken, remove them halfway through and let chicken finish roasting alone.
- Let chicken rest for 5 minutes before serving.
- Sprinkle with fresh parsley and serve with lemon wedges.
Notes
Dry the chicken thoroughly with paper towels before seasoning; moisture is the enemy of crispy skin. Do not crowd the pan, as this causes steaming instead of roasting. If using zucchini, add it in the last 10 minutes of cooking. For meal prep, store chicken and veggies separately in the fridge for up to 4 days. Reheat in oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, crispy chicken, family meal, budget friendly, one pan meal, weeknight dinner, roasted chicken, easy recipes