One-Pan Roasted Chicken and Vegetables
Directions
- 1In a bowl, add onion powder, garlic powder, dried oregano, dried parsley, kosher salt, black pepper, smoked paprika, olive oil, and lemon juice.
- 2Add the chicken thighs to the marinade and coat well. Cover with plastic wrap and set aside.
- 3Prepare the vegetables: slice six to eight Yukon gold potatoes, halve and deseed one delicata squash, and thinly slice one Spanish onion.
- 4In a bowl, combine the potatoes, squash, and onion. Drizzle with olive oil, and season with kosher salt and black pepper.
- 5Transfer the vegetables to a lined half sheet tray or cookie sheet. Place the marinated chicken thighs on a wire rack set on top of the vegetables. If you do not have a wire rack, you can place the chicken directly on top of the vegetables.
- 6Bake in a 400-degree oven for about 30 minutes, or until the internal temperature of the chicken thighs reaches 155 to 160 degrees Fahrenheit. The skin should be crispy.
- 7Let the chicken rest for about 10 minutes. Toss the vegetables back into the oven while the chicken rests.
- 8Serve the chicken over the roasted vegetables.
Ingredients
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried parsley
- 2 pinches kosher salt
- 1 pinch black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 lemon lemon juice
- 8 bone-in, skin-on chicken thighs
- 6 Yukon gold potatoes
- 1 delicata squash
- 1 Spanish onion
Equipment
bowlmeasuring spoonsknifecutting boardbaking sheetwire rack