Imagine a mouthwatering dinner that requires minimal cleanup and maximum flavor - sounds too good to be true? Get ready to transform your weeknight cooking with this game-changing One Pan Chicken Veggies recipe! In just 35 minutes, you'll create a restaurant-quality meal that'll have your family begging for seconds. Whether you're a busy professional, a parent on-the-go, or simply someone who loves delicious food without the complicated process, this recipe is your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle for even cooking.
- Pat chicken thighs dry with paper towels to remove excess moisture. This helps achieve crispy skin during roasting.
- Season chicken thighs generously with Italian seasoning, salt, and pepper on both sides, ensuring even coverage.
- Wash and chop mixed vegetables into uniform bite-sized pieces to ensure even cooking. Cut carrots, bell peppers, and zucchini approximately 1-inch thick.
- Heat olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat on the stovetop.
- Place chicken thighs skin-side down in the hot skillet. Sear for 4-5 minutes until skin turns golden brown and crispy.
- Flip chicken thighs and arrange chopped vegetables around them in the same pan.
- Transfer the skillet directly into the preheated oven and roast for 20-25 minutes, or until chicken internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Serve hot, with chicken thighs placed atop the roasted vegetables.
Tips
- Pat chicken thighs completely dry before seasoning to ensure crispy, golden-brown skin that's packed with flavor.
- Use an oven-safe skillet or cast-iron pan to minimize dishes and maximize cooking efficiency.
- Cut vegetables into uniform sizes to guarantee even roasting and prevent some pieces from burning while others remain undercooked.
- Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, ensuring each bite is incredibly juicy and tender.
- For extra flavor variation, experiment with different herb blends or add a splash of lemon juice before roasting to brighten the dish.
- Choose bone-in, skin-on chicken thighs for the most flavorful and moist result - they're more forgiving than chicken breasts and less likely to dry out.
Nutrition Facts
Calories: 173kcal
Carbohydrates: 3g
Protein: 20g
Fat: 12g
Saturated Fat: g
Cholesterol: 90mg
