One Pan Chicken Bake (Printable)
Tender chicken and vegetables roasted together with herbs for an easy, flavorful meal.
# What You'll Need:
→ Protein
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ Vegetables
02 - 3 medium Yukon gold potatoes, cut into 1-inch chunks
03 - 2 medium carrots, peeled and sliced
04 - 1 red bell pepper, cut into strips
05 - 1 red onion, cut into wedges
→ Seasonings & Herbs
06 - 3 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tsp dried Italian herbs (or a mix of oregano, thyme, basil)
09 - 1 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
→ Garnish
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)
# How to Make It:
01 - Preheat the oven to 425°F.
02 - In a large mixing bowl, combine potatoes, carrots, bell pepper, and red onion with 2 tablespoons of olive oil, half the garlic, 1 teaspoon Italian herbs, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
03 - Arrange the vegetables in a single layer on a large baking sheet or roasting pan.
04 - Pat chicken thighs dry with paper towels. Rub with remaining olive oil, garlic, Italian herbs, salt, and pepper.
05 - Nestle chicken thighs skin-side up among the vegetables.
06 - Bake for 40 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
07 - If desired, broil for 2-3 minutes at the end for extra crispiness.
08 - Rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
# Expert Advice:
01 -
- Everything cooks on one sheet pan so cleanup is literally minutes
- The chicken skin gets irresistibly crispy while the vegetables become sweet and tender
02 -
- Crowding the pan leads to steamed vegetables so use a large enough baking sheet
- Patting the chicken completely dry is the secret to getting that skin really crispy
03 -
- Cut vegetables into uniform sizes so they finish cooking at the same time
- Use tongs to rearrange everything halfway through for even browning