This One Pan Roast Chicken Dinner is the perfect weeknight hero: juicy, golden-skinned chicken thighs nestled among caramelized potatoes, tender carrots, sweet red onion, and crisp-tender green beans. Everything roasts together on a single pan for maximum flavor and minimal cleanup, giving you a cozy, comforting meal with almost no fuss.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 4 medium potatoes, cut into wedges
- 2 carrots, sliced
- 1 red onion, quartered
- 1 cup green beans, trimmed
- Fresh rosemary, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan, if desired.
- In a large bowl, whisk together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Add the chicken thighs to the bowl and toss until each piece is evenly coated with the seasoned oil mixture.
- Place the chicken thighs skin-side up on the prepared baking dish or sheet pan, spacing them slightly apart.
- Arrange the potato wedges, sliced carrots, and quartered red onion around the chicken. Add the green beans, tucking them around the edges or between the chicken pieces.
- Drizzle any remaining marinade from the bowl over the vegetables. Season the vegetables with a little extra salt and pepper if desired.
- Roast in the preheated oven for 35–40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), the skin is crispy and golden, and the vegetables are tender and lightly browned.
- If you’d like extra-crispy skin or more color on the vegetables, switch the oven to broil for the last 2–3 minutes, watching carefully to prevent burning.
- Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh rosemary before serving straight from the pan.
Variation
- Swap the vegetables: Use sweet potatoes, parsnips, Brussels sprouts, or bell peppers in place of some or all of the potatoes and carrots.
- Change the seasoning: Try Italian seasoning, lemon zest and thyme, smoked paprika and cumin, or a premade poultry seasoning blend.
- Add citrus: Scatter lemon wedges around the pan or squeeze fresh lemon juice over the chicken and vegetables just before serving for a bright, fresh finish.
Cooking Notes
- If your vegetables are still too firm when the chicken is done, remove the chicken to a plate, cover loosely with foil, and return the pan of vegetables to the oven for an extra 5–10 minutes.
- For extra browning, avoid overcrowding the pan; air should be able to circulate around the chicken and vegetables.
- Ovens vary: start checking for doneness around 30–35 minutes, especially if your chicken thighs are on the smaller side.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil to balance the rich, roasted flavors.
- Add a slice of crusty bread or warm dinner rolls to soak up the savory pan juices.
- Finish each plate with a spoonful of pan juices and a sprinkle of flaky sea salt and freshly chopped herbs for a restaurant-style touch.
Tips
- Line the pan with parchment paper or foil for easier cleanup, especially if your pan tends to stick.
- Prep the vegetables ahead of time and keep them in the fridge so you can assemble and roast quickly on busy nights.
- For meal prep, roast a double batch and store leftovers in airtight containers for up to 3–4 days; reheat in the oven for best texture.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: ≈450 kcal
- Protein: ≈28 g
- Sodium: ≈450 mg
Frequently Asked Questions
- Can I use chicken breasts instead of thighs?
Yes. Use bone-in, skin-on breasts if possible and start checking for doneness at 25–30 minutes to avoid overcooking. - Can I make this ahead of time?
You can season the chicken and chop the vegetables up to 24 hours ahead. Store separately in the fridge, then assemble and roast when ready to cook. - How do I know when the chicken is done?
The thickest part of the thigh should reach 165°F (74°C) when checked with an instant-read thermometer, and the juices should run clear. - Can I cook this at a lower temperature?
You can roast at 400°F (200°C) for a slightly longer time (about 40–45 minutes), but 425°F (220°C) gives the best crisp skin and caramelization.
Conclusion
This One Pan Roast Chicken Dinner brings together crispy-skinned chicken and caramelized vegetables in a single, low-effort pan. With just a few pantry spices and simple prep, you get a cozy, family-friendly meal that feels special enough for guests but simple enough for any busy weeknight.
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One Pan Roast Chicken Dinner
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if all ingredients are certified gluten-free)
Description
This One Pan Roast Chicken Dinner is the perfect weeknight hero: juicy, golden-skinned chicken thighs nestled among caramelized potatoes, tender carrots, sweet red onion, and crisp-tender green beans. Everything roasts together on a single pan for maximum flavor and minimal cleanup, giving you a cozy, comforting meal with almost no fuss.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 4 medium potatoes, cut into wedges
- 2 carrots, sliced
- 1 red onion, quartered
- 1 cup green beans, trimmed
- Fresh rosemary, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan, if desired.
- In a large bowl, whisk together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Add the chicken thighs to the bowl and toss until each piece is evenly coated with the seasoned oil mixture.
- Place the chicken thighs skin-side up on the prepared baking dish or sheet pan, spacing them slightly apart.
- Arrange the potato wedges, sliced carrots, and quartered red onion around the chicken. Add the green beans, tucking them around the edges or between the chicken pieces.
- Drizzle any remaining marinade from the bowl over the vegetables. Season the vegetables with a little extra salt and pepper if desired.
- Roast in the preheated oven for 35–40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), the skin is crispy and golden, and the vegetables are tender and lightly browned.
- If you’d like extra-crispy skin or more color on the vegetables, switch the oven to broil for the last 2–3 minutes, watching carefully to prevent burning.
- Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh rosemary before serving straight from the pan.
Notes
- For even cooking, choose chicken thighs that are similar in size.
- Pat the chicken skin dry with paper towels before seasoning to help it crisp up in the oven.
- Cut the potatoes and carrots into similar-sized pieces so they roast at the same rate as the chicken.
- If your pan is crowded, use a larger sheet pan or two pans to avoid steaming the chicken and vegetables.
- Taste and adjust seasoning after roasting; a final pinch of salt can really brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Roasting, One-Pan
- Cuisine: American, European-style
Nutrition
- Serving Size: 1 chicken thigh with vegetables (1/4 of recipe)
- Calories: ≈450 kcal
- Sugar: ≈5 g
- Sodium: ≈450 mg
- Fat: ≈25 g
- Saturated Fat: ≈6 g
- Unsaturated Fat: ≈17 g
- Trans Fat: 0 g
- Carbohydrates: ≈30 g
- Fiber: ≈4 g
- Protein: ≈28 g
- Cholesterol: ≈140 mg
Keywords: one pan roast chicken, sheet pan chicken, roast chicken thighs, chicken and vegetables, easy weeknight dinner, one pan dinner