Roasted Chicken Vegetable Pan (Printable)

Tender chicken thighs roasted with colorful vegetables and aromatic herbs for a warm, fulfilling meal.

# What You Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs (approximately 1.2 lbs)

→ Vegetables

02 - 3 medium red potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red bell pepper, cut into chunks
05 - 1 zucchini, sliced
06 - 1 red onion, cut into wedges

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 2 teaspoons dried Italian herbs
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Lemon wedges

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Combine potatoes, carrots, bell pepper, zucchini, and red onion in a large bowl. Drizzle with 1.5 tablespoons olive oil and sprinkle with 1 teaspoon dried Italian herbs, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly to coat.
03 - Spread the seasoned vegetables evenly across the prepared baking sheet.
04 - Pat chicken thighs dry. Rub with remaining 1.5 tablespoons olive oil, 1 teaspoon dried Italian herbs, smoked paprika, garlic powder, salt, and pepper. Place skin-side up nestled among the vegetables.
05 - Roast for 40 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
06 - Broil for 2 to 3 minutes to achieve extra crispy skin, if desired.
07 - Sprinkle with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One pan means one dish to wash, which honestly might be the real secret to cooking more often.
  • Chicken thighs stay juicy and flavorful even if you accidentally leave them in a few minutes longer than planned.
  • You can throw in whatever vegetables are hanging around in your crisper drawer and it just works.
02 -
  • Patting the chicken dry is genuinely the difference between skin that crisps up and skin that steams—don't skip this step no matter how eager you are to get it in the oven.
  • Not all ovens are created equal, so start checking the chicken at 35 minutes and trust your meat thermometer more than the clock.
03 -
  • Arrange your vegetables so they're mostly touching the pan rather than piled on top of each other—more surface area means better caramelization and actual flavor instead of steamed sadness.
  • If you're using boneless chicken breasts instead of thighs, reduce the cooking time to 25-30 minutes and watch them closely so they don't dry out.

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