There’s something about a meal that comes together on just one pan that feels like a small victory after a busy day. This one pan chicken thigh dinner delivers that kind of comfort—it’s the kind of dinner I reach for when the clock’s ticking but I want something warm and inviting on the table.
Last week, I remember juggling a few things in the kitchen while my mind wandered to that looming to-do list. The smell of roasting chicken skin crisping up filled the room just as I was halfway through deciding if I’d have time for dessert. Somewhere between checking the timer and wiping my hands on a towel, I realized the veggies were caramelizing just right—the potatoes getting that golden edge, the carrots soft but still holding their shape, and the green beans with just a bit of snap left. It was far from perfect; I forgot to set a timer once and had to pull the pan out a minute earlier than planned, but that little imperfection didn’t stop the whole dinner from coming together beautifully, and honestly, it made the whole experience feel way more human.
Why You’ll Love It:
- Everything cooks together, so fewer dishes to clean up—because who really wants a sink full of pans after dinner?
- The chicken skin crisps up nicely, while the vegetables soak up all those savory flavors, making each bite a little celebration.
- It’s simple—and that’s kind of the point. No fancy techniques or complicated timing, just one pan and straightforward ingredients.
- You get a balanced meal with protein and veggies all in one go, which feels like a win on busy weeknights.
- The only catch? Timing is a little flexible, so keep an eye on the oven; you might need to adjust based on how your oven runs or how thick your chicken thighs are.
It’s nice to know that even if you’re not a kitchen pro, this dinner can still make you look like one to whoever’s lucky enough to sit down at your table.
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One Pan Chicken Thigh Dinner
- Total Time: 55 minutes
- Yield: 4 1x
Description
A simple and delicious one pan chicken thigh dinner featuring crispy skin chicken thighs roasted with baby potatoes, carrots, and green beans, all cooked together for an easy and flavorful meal.
Ingredients
8 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
4 large carrots, peeled and cut into 2-inch pieces
8 ounces green beans, trimmed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 lemon, thinly sliced
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the baby potatoes, carrots, green beans, 2 tablespoons olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss well to coat all the vegetables evenly.
Place the seasoned vegetables in a single layer on a large rimmed baking sheet or ovenproof pan.
Pat the chicken thighs dry with paper towels. Rub the remaining 1 tablespoon olive oil over the chicken thighs, then season both sides with salt and black pepper.
Nestle the chicken thighs skin-side up among the vegetables on the pan.
Scatter the minced garlic and lemon slices evenly over the chicken and vegetables.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin further, watching carefully to prevent burning.
Remove the pan from the oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Kitchen Notes: I usually use a sturdy rimmed baking sheet or an ovenproof pan with a bit of depth to keep everything cozy without crowding. This dinner pairs wonderfully with a simple green salad or a crusty piece of bread to soak up any juices. If you feel like switching things up, swapping green beans for asparagus or adding a few cherry tomatoes toward the end of roasting can bring a fresh twist—though I haven’t tested these exact swaps every time, so results might vary a bit. Sometimes I toss in a few fresh herbs at the end, like parsley or basil, to brighten things up just before serving.
FAQ
Can I use boneless chicken thighs instead? You can, but the cooking time might be shorter and the texture a bit different—boneless tends to cook faster and won’t have quite the same crispy skin.
What if I don’t have smoked paprika? Regular paprika or a pinch of chili powder can work; it just changes the flavor profile slightly.
Can I prep this ahead of time? You can season the veggies and chicken in advance and keep them covered in the fridge, but it’s best to roast right before dinner for the best texture.
Try this one pan chicken thigh dinner the next time you want a meal that feels like a hug but doesn’t take all evening. Give it a go, save it for later, and get ready for a simple dinner win.