One Pan Chicken Bake (Printable)
Crispy chicken with roasted vegetables on one sheet pan
# What You'll 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 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tsp dried Italian herbs (or a mix of oregano, thyme, basil)
09 - 1 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
→ Garnish
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)
# 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 of 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 Advice:
01 -
- Everything cooks on one pan so cleanup is literally just washing one sheet
- The chicken juices season the vegetables as they roast together
- It somehow tastes like you spent all day cooking when you barely spent ten minutes prepping
02 -
- Crowding the pan is the number one mistake, use a larger baking sheet or two smaller ones
- Patting the chicken skin completely dry is what makes it actually get crispy instead of rubbery
03 -
- Add a splash of white wine or chicken broth to the pan before baking for extra depth
- Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before roasting