One-Pan Chicken and Veggies
A hearty and simple one-pan meal filled with succulent chicken thighs and seasonal vegetables, perfect for cozy family gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 pieces Bone-in Chicken Thighs
- 3 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Rosemary, chopped
- Salt and Pepper, to taste
- 1 pound Baby Potatoes, halved
- 2 cups Seasonal Vegetables (such as broccoli and carrots)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with a paper towel and coat with olive oil, garlic, salt, pepper, and rosemary.
- Spread the seasoned chicken on a large baking sheet, skin-side up.
- Toss the halved baby potatoes and seasonal vegetables in a bowl with olive oil, salt, and pepper.
- Add the veggies around the chicken on the baking sheet.
- Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Let the dish rest for about 5 minutes before serving.
Notes
For a different flavor, try substituting rosemary with thyme or oregano. You can also add a splash of balsamic vinegar for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, one-pan recipe, family dinner, healthy, easy recipe
Find it online: https://thecomfortspoon.com/pin-on-recipes/