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One Pan Wonder

Tender chicken thighs with perfectly roasted vegetables that make weeknight dinners effortless and flavorful.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 bone-in chicken thighs (skin-on)
  • 2 pounds baby potatoes, halved
  • 1 large onion, sliced
  • 2 bell peppers, cut into strips
  • 2 zucchini, sliced into rounds
  • 1 cup cherry tomatoes
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh herbs for garnish

Method
 

  1. Preheat your oven to 425°F. Pat chicken thighs dry and season generously with salt, pepper, oregano, paprika, and garlic powder.
  2. Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Place chicken skin-side down and sear for 5-6 minutes until golden brown. Flip and sear another 3 minutes, then remove chicken to a plate.
  3. Add potatoes to the same pan, tossing them in the rendered chicken fat and oil. Scatter onions, bell peppers, and minced garlic around the potatoes.
  4. Nestle the seared chicken back into the pan, skin-side up, surrounded by vegetables. Roast for 35-45 minutes until chicken reaches 165°F internal temperature and vegetables are tender and golden.
  5. Add zucchini and cherry tomatoes during the last 20 minutes to prevent overcooking.
  6. Let the pan rest for 5 minutes before serving. Garnish with fresh herbs.

Notes

Pat chicken dry for crispy skin. Don't overcrowd the pan - vegetables need space to roast properly. Add zucchini and tomatoes during last 20 minutes to prevent overcooking. Can prep vegetables up to 24 hours ahead. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat in 350°F oven for 15-20 minutes to restore crispiness.