One Pan Chicken Bake (Printable Format)
Crispy chicken thighs with roasted vegetables in a savory herb blend
# What You Need:
→ Protein
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ 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 a mix of oregano, thyme, basil)
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon wedges
# How-To Steps:
01 - Preheat the oven to 425°F.
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 well to coat.
03 - Arrange the vegetables in a single layer on a large baking sheet or roasting pan.
04 - Pat chicken thighs dry with paper towels. Rub with remaining olive oil, garlic, Italian herbs, salt, and pepper.
05 - Nestle chicken thighs skin-side up among the vegetables.
06 - Bake for 40 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
07 - If desired, broil for 2-3 minutes at the end for extra crispiness.
08 - Rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
# Expert Suggestions:
01 -
- Everything cooks on one pan so you can actually relax while dinner happens
- The vegetables soak up all those delicious chicken juices
- Leftovers taste even better the next day
02 -
- Overcrowding the pan will steam everything instead of roasting it
- Dry chicken skin thoroughly if you want it to actually crisp up
- Use an instant read thermometer to avoid overcooking
03 -
- Let the chicken come to room temperature for even cooking
- Line your baking sheet with parchment for easier cleanup