This one-pan roasted chicken thighs and vegetables really has tons of flavour and is probably one of the easiest meals to make. It can’t get any better than that! Your family/company will be so impressed!
There is a reason why this one-sheet pan recipe is so popular is for many reasons. It is one of the easiest recipes to make when it comes to preparing a meal for a family. Secondly, when all of the flavours come together in one pan, WOW, it is SO tasty. You can prepare your spices ahead of time and cut some of the vegetables, although the potatoes may start to turn on you. Sweet potatoes and zucchini should be good, although, I would peel and wrap tightly the sweet potato and then cut it when you ready to add it to the pan. After that, all it requires is tossing an assortment of vegetables in one pan and adding seasoned chicken thigh pieces which makes it very easy and better yet, it is done in 30 minutes!
Arrange the vegetables and chicken so they have some space to cook and absorb the seasonings and flavours. What is so great about this dish is, you can add your favourite vegetables. I added more olive oil and if so desired add some dollops of butter over the vegetables. Sprinkle the spice mixture over the chicken thighs. Make sure you cut your onion slices large enough so they don’t get overly caramelized or burnt. I hope you enjoy this dish. 🙂
GOOD TO KNOW...
Chicken thighs: are a better choice for this recipe. The thighs have more flavour, tender and are juicy since they have more fat since the skins are left on. They don’t tend to dry out like the chicken breast does when it is roasted using this method.
Seasoning: it was simple but flavourful, paprika, sea salt, pepper and garlic powder.
Vegetables: I love roasted sweet potatoes and white potatoes, since they both roasted beautifully and have so much flavour. Zucchini tends to be more of a tender veggie. That’s why I suggest to cut them thicker to avoid them from getting too mushy.
Herbs: I added fresh rosemary and fresh sage in this recipe, along with lots of garlic. Each of these added their own distinct deliciousness to this dish.
Extra Virgin Olive Oil: I recommend to use a good quality olive oil for this dish. I sometimes will add butter to my roasted vegetables, but I decided not to add it to this recipe. However, feel free to add a dollop or two.
HOW TO MAKE THIS RECIPE
In a large baking pan, add prepared potatoes, zucchini, sweet potatoes, and red onion. Drizzle in the olive oil, salt, pepper and rosemary, then toss to coat. Scatter garlic and sage.
In a small bowl, mix together the seasonings for the chicken, paprika, salt, black pepper, and garlic powder. Place chicken thighs on baking sheet, and drizzle with olive oil then season with paprika mixture. Bake for 30 minutes until chicken is cooked and vegetables are roasted. Serve and enjoy!
WHY MAKE THIS RECIPE?
- It’s an easy simple recipe that takes 30 minutes to cook
- It is absolutely delicious
- A great recipe to clean out your refrigerator and pantry
- Make it your own by choosing your favourite vegetables
- It’s great for leftovers
- A healthy and nutritous meal to serve to your family
One-Pan Chicken Thighs with Herb Garlic Potatoes, Zucchini and Sweet Potatoes
Equipment
- one large baking sheet
Ingredients
- 4 free-range chicken thighs
- 6-8 small red potatoes, cut in half or quartered
- 1 zucchini, cut into thick slices
- 2 sweet potatoes, peeled and cubed
- 1/2 medium red onion, sliced
- 4 cloves garlic, sliced
- 4 tbsp extra virgin olive oil
- 1 tbsp rosemary, chopped
- 4-5 sage leaves
- salt and pepper to season
Seasoning for chicken:
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
Instructions
- Preheat the oven to 425°F.
- In a large baking pan, add prepared potatoes, zucchini, sweet potatoes, and red onion. Drizzle in the olive oil, salt and pepper and toss to coat. Scatter garlic, rosemary and sage.
- In a small bowl, mix together the seasonings for the chicken, paprika, salt, black pepper, and garlic powder. Place chicken thighs on baking sheet, and drizzle with olive oil then season with paprika mixture.
- Bake for 30 minutes until chicken is cooked and vegetables are roasted. Serve and enjoy!
Nutrition
This dish would impress anyone! If you don’t have sweet potatoes, use carrots or squash. Any of these vegetables would add the sweetness to the dish that really balances the flavours so nicely. Enjoy!
