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One Pan Roast Chicken Dinner

  • Author: Avery
  • 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

  1. Preheat your oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan, if desired.
  2. In a large bowl, whisk together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
  3. Add the chicken thighs to the bowl and toss until each piece is evenly coated with the seasoned oil mixture.
  4. Place the chicken thighs skin-side up on the prepared baking dish or sheet pan, spacing them slightly apart.
  5. 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.
  6. Drizzle any remaining marinade from the bowl over the vegetables. Season the vegetables with a little extra salt and pepper if desired.
  7. 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.
  8. 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.
  9. 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

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Find it online: https://averyrecipes.com/one-pan-roast-chicken-dinner/