One-Pan Chicken Thighs with Roasted Vegetables

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!

Course Main Course

Cuisine American

Keyword chicken, one-pan, vegatables

Prep Time 10

Cook Time 35

Servings people

Calories 414kcal

Author Glitter and Graze

Equipment

4 chicken thighs

Ingredients

4 chicken thighs
1/2 lb baby potatoes
2 large carrots
8 oz mushrooms
3 garlic cloves
3 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
salt and pepper to taste

Instructions

Preheat oven to 400°F
In a large bowl, mix together the olive oil, garlic, oregano, basil, rosemary, salt, and pepper
Add the chicken thighs, potatoes, carrots, and mushrooms to the bowl and toss to coat everything evenly
Spread the chicken and vegetables out in a single layer on a large sheet pan
Roast in the oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and browned

Notes

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.

Nutrition