One-Pan Roasted Chicken and Vegetables

Name: One-Pan Roasted Chicken and Vegetables
Total time: 50 min
Cuisine: American
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

50m

Serves 1

instagram.com

One-Pan Roasted Chicken and Vegetables

instagram.com

50m

Serves 1

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

One-Pan Roasted Chicken and Vegetables

50m

Serves 1

instagram.com

One-Pan Roasted Chicken and Vegetables

instagram.com

50m

Serves 1

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.