One Pan Roasted Chicken Thighs
A comforting one-pan meal featuring tender chicken thighs and hearty vegetables, seasoned with Italian herbs and spices, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 6 pieces skin-on and bone-in chicken thighs
- 2 teaspoons Italian seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 2 medium rutabaga, peeled and cut into chunks
- 1 large parsnip, peeled and cut into large slices or chunks
- 4 pieces carrots, peeled and cut into large slices or chunks
- 2 pounds baby yellow potatoes, halved (or quartered if larger)
- 1 large white onion, peeled and cut into large chunks
- 3 tablespoons olive oil
- to taste salt
- to taste black pepper
- for garnish Fresh thyme, rosemary, or parsley (or combination)
Instructions
Preparation
- Preheat your oven to the desired temperature. Pat the chicken thighs dry with paper towels, then season both sides with Italian seasoning, granulated garlic, granulated onion, paprika, salt, and pepper.
- Chop the rutabaga, parsnip, carrots, and baby potatoes into uniform sizes. Toss them in a bowl with olive oil, salt, and pepper.
Cooking
- Arrange the seasoned chicken thighs on one side of a baking sheet or roasting pan and spread the seasoned vegetables on the other side.
- Place the pan in the preheated oven and roast until the chicken is golden and the vegetables are tender. Check occasionally.
- Once fully cooked, remove from the oven and let the chicken rest before serving. Garnish with fresh herbs.
Notes
Ensure your oven is preheated for even cooking. Cut the vegetables uniformly for consistent roasting. Let the chicken rest before serving to keep it moist.