Imagine a mouthwatering dinner that looks like it came straight from a professional kitchen, but takes less than an hour to prepare. This Easy Pan Roasted Chicken and Vegetables recipe is your ticket to a delicious, hassle-free meal that will have your family begging for seconds. With golden, crispy chicken skin and caramelized vegetables, this one-pan wonder transforms simple ingredients into a restaurant-quality dish that's both impressive and incredibly easy to make.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (carrots, zucchini, bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the center of the oven.
- Pat chicken thighs dry with paper towels to remove excess moisture. This helps achieve crispy skin.
- Season chicken thighs generously with garlic powder, onion powder, salt, and black pepper on both sides.
- Heat olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat.
- Place chicken thighs skin-side down in the hot skillet. Cook for 5-6 minutes until skin turns golden brown and crispy.
- Flip chicken thighs and cook for an additional 2-3 minutes to sear the other side.
- Remove chicken from the pan and set aside momentarily.
- In the same skillet, add mixed vegetables. Toss vegetables to coat with remaining oil and pan drippings.
- Arrange chicken thighs on top of the vegetables, skin-side up.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until chicken internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Plate the roasted chicken thighs with the caramelized vegetables and serve hot.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure maximum crispiness.
- Use an oven-safe skillet or cast-iron pan for seamless stovetop-to-oven cooking.
- Don't overcrowd the pan - this ensures vegetables roast instead of steam.
- Let the chicken rest after cooking to keep the meat juicy and tender.
- For extra flavor, try adding fresh herbs like thyme or rosemary before roasting.
- Use a meat thermometer to precisely check chicken's internal temperature.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- Feel free to swap vegetables based on seasonal availability or personal preference.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 125mg
