One Pan Chicken Bake (Printable)
Tender chicken with roasted vegetables and herbs, baked together for an easy, satisfying meal.
# What You’ll Need:
→ Protein
01 - 4 bone-in, skin-on chicken thighs (approximately 1.2 pounds)
→ Vegetables
02 - 3 medium Yukon gold potatoes, cut into 1-inch chunks
03 - 2 medium carrots, peeled and sliced
04 - 1 red bell pepper, cut into strips
05 - 1 red onion, cut into wedges
→ Seasonings & Herbs
06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 2 teaspoons dried Italian herbs (or oregano, thyme, basil blend)
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)
# How To Make It:
01 - Preheat the oven to 425°F for optimal roasting temperature.
02 - In a large mixing bowl, combine potatoes, carrots, bell pepper, and red onion with 2 tablespoons olive oil, half the garlic, 1 teaspoon Italian herbs, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly to ensure even coating.
03 - Spread the seasoned vegetables in a single layer on a large baking sheet or roasting pan to promote even cooking.
04 - Pat chicken thighs dry with paper towels to ensure crispy skin. Rub with remaining olive oil, garlic, Italian herbs, salt, and pepper, covering all surfaces evenly.
05 - Place chicken thighs skin-side up, nestling them among the vegetables on the baking sheet.
06 - Bake for 40 minutes until chicken skin becomes golden and crispy, and internal temperature reaches 165°F when tested with a meat thermometer.
07 - For extra crispy skin, broil for 2-3 minutes at the end of cooking time, watching closely to prevent burning.
08 - Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley and accompany with lemon wedges.
# Expert Advice:
01 -
- The cleanup is so minimal you might actually look forward to doing dishes
- Everything cooks together so the vegetables taste like theyve been basting in chicken goodness
02 -
- Crowding the pan is the fastest way to soggy chicken skin, use two baking sheets if needed
- The vegetables underneath the chicken cook faster, so cut them slightly larger than you normally would
03 -
- If using chicken breasts, reduce cooking time by 5-8 minutes and check for doneness earlier
- Add a splash of white wine or chicken broth before baking for extra moisture and flavor