One-Pan Roasted Chicken Thighs with Potatoes & Veggies

why make this recipe

This One-Pan Roasted Chicken Thighs with Potatoes & Veggies is easy and full of flavor. You cook everything on one tray. That saves time and cuts cleaning. It makes a warm, simple weeknight meal. Serve with a bright side like roasted carrots or a quick salad. For a sweet spicy side idea try this roasted carrots recipe: Roasted Carrots with Whipped Ricotta and Hot Honey.

introduction

This dish uses bone-in, skin-on chicken thighs for deep flavor. Potatoes and mixed veggies roast with herbs and broth. The oven makes the chicken skin crispy and the veggies tender. You can change the veggies to what you have on hand. The recipe is great for busy nights and small gatherings.

how to make One-Pan Roasted Chicken Thighs with Potatoes & Veggies

Preheat the oven and get your pan ready. Toss the chopped potatoes and vegetables with oil and herbs. Dry the chicken and rub it with oil, lemon juice, salt, and pepper. Put the veggies in a single layer in a large baking dish and nestle the chicken on top. Add chicken broth to the bottom so the potatoes cook well. Roast until the chicken is cooked and the skin is crisp. If you want a simple side, make some buttered noodles to go with it: One Pan Chicken Buttered Noodles.

Ingredients :

• 8 bone-in, skin-on chicken thighs
• 600 g (about 1.3 lbs) potatoes, chopped
• 250 g (9 oz) broccoli florets
• 1 red bell pepper, diced
• 1 carrot, sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp lemon juice
• 150 ml (2/3 cup) chicken broth
• Fresh parsley, chopped (for garnish)

Directions :

1. Preheat oven to 400°F (200°C).
2. Toss potatoes, broccoli, pepper, and carrot with 2 tbsp olive oil, salt, pepper, thyme, and oregano.
3. Pat chicken thighs dry, then rub with 1 tbsp olive oil, lemon juice, salt, and pepper.
4. Place veggies in a large baking dish. Nestle the chicken thighs on top.
5. Pour chicken broth into the bottom of the dish.
6. Roast for 45 minutes, basting once or twice with pan juices.
7. For extra crisp skin, broil the top for 3–5 minutes at the end.
8. Sprinkle with fresh parsley and serve hot.

how to serve One-Pan Roasted Chicken Thighs with Potatoes & Veggies

Serve hot from the oven. Spoon pan juices over the chicken and veggies. Add a green salad or bread to soak up juices. A squeeze of fresh lemon brightens the plate. Leftovers warm well in the oven or microwave.

how to store One-Pan Roasted Chicken Thighs with Potatoes & Veggies

Cool to room temperature within two hours. Put in airtight containers. Store in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) until hot to keep the skin firmer. You can freeze for up to 2 months; thaw in the fridge before reheating.

tips to make One-Pan Roasted Chicken Thighs with Potatoes & Veggies

• Pat chicken dry well so the skin gets crispy.
• Cut potatoes in similar sizes so they cook evenly.
• Use a good hot pan-safe baking dish so heat spreads well.
• Baste once or twice with pan juices for more flavor.
• If you want extra herbs, add fresh thyme at the end.
• For a quick side swap, try these balsamic mushrooms with herby mashed potatoes: Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes.

variation (if any)

• Use bone-in chicken breasts instead of thighs, but watch the time so they do not dry out.
• Swap potatoes for sweet potatoes for a sweeter flavor.
• Use other veggies like green beans or Brussels sprouts.
• Add a pinch of smoked paprika or chili flakes for heat.

FAQs

Q: Can I use boneless chicken thighs?
A: Yes. Boneless thighs cook faster. Check internal temperature; cook until 165°F (74°C).

Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for texture and ease. Peel if you prefer.

Q: Can I make this ahead of time?
A: You can prep the veggies and season the chicken a few hours ahead. Roast just before serving for best crispness.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The thickest part should read 165°F (74°C). The juices should run clear.

Conclusion

For a simple, tasty meal that uses one pan and little fuss, try this recipe and ideas like the linked one-pan version for quick prep. See a similar easy recipe here: One Pan Chicken and Potatoes 10 Minute Prep.

One-Pan Roasted Chicken Thighs with Potatoes & Veggies

This easy one-pan dish features roasted chicken thighs paired with potatoes and mixed vegetables, making it a flavorful and convenient weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• 600 g potatoes, chopped (about 1.3 lbs)
• 250 g broccoli florets (9 oz)
• 1 unit red bell pepper, diced
• 1 unit carrot, sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 150 ml chicken broth (about 2/3 cup)
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp lemon juice
• to taste unit Salt and pepper
• for garnish unit Fresh parsley, chopped

Method

 

Preparation

1. Preheat oven to 400°F (200°C).
2. Toss potatoes, broccoli, red bell pepper, and carrot with 2 tbsp olive oil, salt, pepper, thyme, and oregano.
3. Pat chicken thighs dry, then rub with 1 tbsp olive oil, lemon juice, salt, and pepper.
4. Place the veggies in a large baking dish. Nestle the chicken thighs on top.
5. Pour chicken broth into the bottom of the dish.

Cooking

1. Roast for 45 minutes, basting once or twice with pan juices.
2. For extra crisp skin, broil the top for 3–5 minutes at the end.
3. Sprinkle with fresh parsley and serve hot.

Notes

Serve hot from the oven. Spoon pan juices over the chicken and veggies. Add a green salad or bread to soak up juices. A squeeze of fresh lemon brightens the plate. Leftovers warm well in the oven or microwave. Store in airtight containers. Refrigerate for 3–4 days or freeze for up to 2 months.