One-Pan Chicken Thighs and Roasted Vegetables

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Enjoy an easy and delicious meal featuring savory roasted chicken thighs, baby potatoes, carrots, and mushrooms. This one-pan dish is bursting with flavor for a hearty dinner the whole family will love!

This one-pan chicken thighs and roasted vegetables is an easy and delicious meal. One-pan meals are great because you can cook the entire dish in one pan, meaning less clean up afterward. The combo of juicy chicken thighs with crispy roasted vegetables makes a perfect balance of protein, fats, and carbohydrates to satisfy your hunger.

This also requires minimal prep work – all it takes is seasoning the ingredients and throwing them all in a single baking sheet! With its delicious taste and fast cooking time, this meal makes for a wonderful weeknight dinner option that’s healthy yet satisfying.

Here are some great baking sheets off Amazon:

Side Dishes to go with Meal

• Rice: Serve this on a bed of fluffy rice to soak up all the delicious juices.
• Quinoa: For a healthier option, serve with a side of quinoa, which is packed with protein and nutrients.
• Salad: A simple green salad with a tangy vinaigrette can help balance out the rich flavors of the chicken and veggies.
• Garlic bread: A warm, crusty loaf of garlic bread can help you mop up any leftover juices on your plate.
• Roasted sweet potatoes: Another roasted vegetable that pairs well this are sweet potatoes offer a sweet contrast to the savory flavors of the dish.
• Steamed broccoli: A simple and healthy side, steamed broccoli is a great way to add some greens to your meal.
• Grilled asparagus: Another veggie option, grilled asparagus adds a smoky flavor that complements the roasted chicken and vegetables.
• Couscous: Fluffy and light, couscous is a great option for soaking up the flavors of the dish without being too heavy.

Ingredients for this One-Pan Chicken Thighs and Roasted Vegetables

• Chicken thighs: Bone-in and skin-on chicken thighs for a juicy and flavorful protein source.
• Baby Potatoes, halved: Miniature potatoes that cook quickly and add a creamy texture to the dish.
• Carrots, sliced: Sweet and crunchy carrots for added nutrition and color.
• Mushrooms, sliced: Earthy and meaty mushrooms that complement the chicken and vegetables.
• Garlic, minced: Aromatic garlic for a depth of flavor.
• Olive Oil: Healthy fat for roasting the ingredients.
• Dried Herbs and Spices: Either dried thyme and paprika or oregano, basil, and rosemary to add seasoning to the dish.
• Salt and pepper to taste: Essential for seasoning the chicken and vegetables.

Tips and Tricks for One-Pan Chicken Thighs and Roasted Vegetables

• Use a large sheet pan to make sure the chicken and vegetables are in a single layer and cook evenly.
• Pat the chicken dry with paper towels before seasoning ensure crispy skin.
• Don’t overcrowd the pan to allow for good air circulation and prevent steaming.
• Cut the potatoes and carrots into even sizes to ensure they cook at the same rate.
• Add more vegetables or switch them up with your favorites like bell peppers, onions, or zucchini.
• For a spicier version, add some red pepper flakes or cayenne pepper to the seasoning mixture.
• Serve with a side of rice, quinoa, or salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

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