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One Pan Roasted Chicken and Veggies_rev

One-Pan Roasted Chicken and Veggies

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 1 large baking sheet
  • 1 sharp knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Spatula

Ingredients
  

  • 4 pieces chicken thighs bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 pound baby potatoes halved
  • 1 cup carrots sliced
  • 1 cup broccoli florets
  • 1 lemon sliced

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a mixing bowl, combine olive oil, salt, black pepper, garlic powder, and paprika.
  • Toss the chicken thighs in the spice mixture until well coated.
  • Arrange the chicken thighs on one side of the baking sheet.
  • In the same mixing bowl, add baby potatoes, carrots, and broccoli, then toss to coat with remaining spice mixture.
  • Place the vegetables on the other side of the baking sheet.
  • Lay lemon slices over the chicken and vegetables.
  • Bake in the preheated oven for 45 minutes or until the chicken is cooked through and vegetables are tender.
  • Remove from the oven and let rest for 5 minutes before serving.

Notes

Ensure the chicken pieces are of similar size for even cooking, and you can switch up the vegetables based on seasonality or personal preference. For added flavor, marinate the chicken in the spice mixture for a few hours before cooking.
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