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One Pan Chicken Thigh Dinner

One Pan Chicken Thigh Dinner Recipe

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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 lb baby potatoes, halved
  • 3 medium carrots, cut into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 4 cloves garlic, smashed
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Fresh parsley, chopped, for serving (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat the oven to 400°F. Pat the chicken dry, season with salt, pepper, thyme, and paprika. Heat 1 tbsp oil in an oven-safe skillet over medium-high. Sear the thighs skin-side down for about 6 minutes until golden, flip, and sear 2 minutes more. Transfer to a plate, skin-side up.
  2. Toss the potatoes, carrots, onion, and garlic with the remaining 1 tbsp oil and a pinch of salt and pepper.
  3. Scrape the vegetables into the hot skillet. Nestle the chicken on top, skin-side up. Roast for 30 minutes, until chicken reaches 170°F to 175°F and vegetables are tender.
  4. Let rest 5 minutes. Spoon vegetables and juices onto plates, top with chicken, and finish with parsley and lemon if using. Serve hot.

Notes

If the chicken skin isn’t as crisp as you like after roasting, place the skillet under the broiler for 2 minutes. The vegetables can be swapped for any root vegetable of similar size.