Easy One-Pan Roasted Chicken Thighs and Vegetables
A simple, flavorful one-pan dinner featuring juicy chicken thighs and colorful vegetables roasted to perfection with minimal cleanup. It's a complete, balanced meal that's perfect for busy weeknights.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 1.5 lbs total
- 1 lb baby potatoes halved
- 1 large red bell pepper cut into 1-inch pieces
- 1 medium red onion cut into wedges
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt divided
- 1/2 tsp black pepper divided
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crisp skin. Make-Ahead: Chop all vegetables and store them in the fridge up to 2 days ahead. For a quick swap, use boneless, skinless chicken thighs or breasts, but reduce cooking time by 5-10 minutes. Serve with a simple green salad or crusty bread to soak up the delicious pan juices.