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