Hearty Roasted Chicken Dinner (Printable)
A comforting one-pan dish with roasted chicken, seasonal vegetables, and aromatic herbs.
# What You'll Need:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 3 medium Yukon Gold potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red onion, cut into wedges
05 - 1 red bell pepper, cut into strips
06 - 1 cup cherry tomatoes
→ Aromatics & Herbs
07 - 4 cloves garlic, minced
08 - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
09 - 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
→ Seasonings & Fats
10 - 3 tablespoons olive oil
11 - 1 teaspoon paprika
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - Zest of 1 lemon
15 - Juice of ½ lemon
# How To Make It:
01 - Preheat oven to 425°F.
02 - In a large bowl, combine potatoes, carrots, onion, bell pepper, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, add half the garlic, rosemary, thyme, paprika, salt, and pepper. Toss to coat evenly.
03 - Spread the vegetables in a single layer on a large rimmed baking sheet or roasting pan.
04 - Pat chicken thighs dry with paper towels. Rub with remaining 1 tablespoon olive oil, garlic, rosemary, thyme, lemon zest, and a pinch of salt and pepper.
05 - Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.
06 - Roast for 40 minutes, basting the chicken with pan juices halfway through cooking.
07 - Squeeze lemon juice over chicken and vegetables. Roast an additional 10 minutes or until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Allow to rest for 5 minutes before serving. Serve hot, spooning pan juices over the chicken and vegetables.
# Expert Tips:
01 -
- Everything cooks in one pan—no sink full of dishes, just a quick wipe at the end.
- Chicken thighs stay impossibly tender while the vegetables get sweet and slightly crispy at the edges.
- The pan juices are pure liquid gold that you'll want to spoon over everything.
02 -
- Pat the chicken completely dry before seasoning—moisture is the enemy of crispy skin, and crispy skin is non-negotiable.
- Don't skip the basting halfway through; it's the difference between good roasted chicken and the kind you dream about eating.
03 -
- If your pan has hot spots, rotate it halfway through roasting so everything caramelizes evenly.
- The lemon juice at the end is not optional—it's what transforms a good roasted dinner into something memorable.