Description
An easy one-pan dinner featuring crispy roasted chicken thighs and caramelized vegetables all infused with the deep, sweet flavor of roasted garlic. This dish is cozy, flavorful, and perfect for any day of the week.
Ingredients
4 bone-in skin-on chicken thighs
1 lb baby potatoes, halved
2 cups baby carrots
1 red onion, cut into wedges
1 head garlic, cloves separated and peeled
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a small bowl, mix olive oil, thyme, rosemary, paprika, salt, and pepper. Rub mixture onto the chicken thighs and set aside.
3. Toss potatoes, carrots, onion, and garlic with a bit of olive oil, salt, and pepper in a large bowl.
4. Arrange chicken thighs on the prepared baking sheet. Scatter vegetables around in a single layer.
5. Roast for 40-45 minutes or until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
6. Sprinkle with fresh chopped parsley and serve hot.
Notes
Always check internal chicken temperature with a meat thermometer.
Feel free to swap in other root veggies like parsnips or sweet potatoes.
Add a squeeze of lemon or splash of balsamic after roasting for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg
Keywords: roasted chicken, one-pan dinner, garlic vegetables