Roasted Meal Pan Dinner (Printable Version)
Golden roasted chicken thighs with tender vegetables and potatoes, all cooked together on one sheet pan for an easy dinner.
# Ingredient List:
→ Protein
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 2 cups baby carrots
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, cut into chunks
05 - 1 yellow bell pepper, cut into chunks
→ Potatoes
06 - 4 medium Yukon Gold potatoes, cut into 1-inch pieces
→ Marinade & Seasonings
07 - 3 tablespoons olive oil
08 - 2 teaspoons dried Italian herbs (or herbes de Provence)
09 - 1 teaspoon garlic powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ Garnish (optional)
13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together the olive oil, Italian herbs, garlic powder, smoked paprika, salt, and black pepper until well combined.
03 - Place the chicken thighs, potatoes, carrots, onion, and bell peppers on the prepared baking sheet in a single layer.
04 - Drizzle the seasoning mixture over all ingredients. Toss the vegetables and potatoes to coat evenly. Arrange the chicken skin-side up on top of the vegetables.
05 - Roast in the preheated oven for 40 minutes, or until the chicken is golden and cooked through (internal temperature reaches 165°F) and the vegetables are tender.
06 - For extra crispy skin, broil for 2-3 minutes at the end of cooking time, watching closely to prevent burning.
07 - Remove from the oven, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The cleanup is so minimal you might forget you used the oven at all
- Everything cooks together so flavors meld in ways you cannot achieve separately
02 -
- Crowding the pan is the mistake that leads to steamed instead of roasted vegetables
- Letting the chicken rest for 5 minutes after roasting keeps the juices from running out onto the pan
03 -
- Marinate the chicken for up to 4 hours if you have time, but even 15 minutes helps
- The parchment paper saves cleanup but also prevents the vegetables from sticking and burning