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One-Pan Roasted Chicken and Root Vegetables

A comforting one-pan meal featuring crispy chicken thighs and tender root vegetables, perfect for busy weeknights or family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs
  • 4 pieces carrots, peeled and cut into chunks
  • 3 pieces potatoes, cut into chunks
  • 1 pieces onion, quartered
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • Fresh to taste rosemary or thyme optional for added flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, salt, pepper, and paprika; mix well.
  3. Add the chicken thighs and vegetables (carrots, potatoes, and onions) into the bowl. Toss everything together until well-coated.
  4. Transfer the chicken and vegetables to a large baking sheet in a single layer, ensuring the chicken skin is facing up for optimal crispiness.
  5. If using, sprinkle fresh rosemary or thyme over the top.
Cooking
  1. Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the vegetables are tender.

Notes

Substitutions: You can swap out the vegetables based on seasonal availability or preference. Timing: Cut vegetables evenly for uniform cooking. Avoid overcrowding the pan to prevent steaming.