Roasted Dinner Pan Chicken (Printable)

Golden crispy chicken thighs roasted with seasonal vegetables and aromatic herbs for an easy, satisfying meal.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika

→ Vegetables

06 - 4 medium Yukon Gold potatoes, cut into 1-inch pieces
07 - 3 medium carrots, peeled and sliced into ½-inch pieces
08 - 1 red onion, cut into wedges
09 - 2 cups broccoli florets

→ Aromatics & Herbs

10 - 4 garlic cloves, minced
11 - 2 teaspoons fresh thyme leaves
12 - 2 teaspoons fresh rosemary, chopped

→ Optional

13 - Lemon wedges, for serving

# How To Make:

01 - Preheat the oven to 425°F.
02 - Toss the potatoes, carrots, red onion, and broccoli with 1 tablespoon olive oil, half the salt, and half the herbs. Spread evenly on a large rimmed baking sheet.
03 - Pat the chicken thighs dry with paper towels. Rub chicken with remaining olive oil, salt, pepper, smoked paprika, garlic, and remaining herbs.
04 - Nestle chicken thighs, skin-side up, among the vegetables on the baking sheet.
05 - Roast for 40–45 minutes, or until the chicken skin is golden and crisp, juices run clear, and vegetables are tender. Internal temperature of chicken should reach 165°F.
06 - Broil for 2–3 minutes at the end for extra crispy skin.
07 - Rest for 5 minutes before serving with a squeeze of fresh lemon.

# Expert Tips:

01 -
  • The entire dinner cooks on one pan, meaning less cleanup and more time to relax after a long day
  • Chicken thighs stay incredibly juicy while developing that crave-worthy crispy skin everyone fights over
  • The vegetables cook in the chicken drippings, becoming more flavorful than they ever could on their own
02 -
  • Crowding the pan is the enemy of crispy chicken skin, so use a large enough baking sheet that nothing is touching
  • The internal temperature must reach 165°F for safe eating, but I always aim for 170°F because carryover cooking will finish it perfectly
  • Drying the chicken thoroughly with paper towels before seasoning is absolutely crucial for achieving that restaurant-quality crispy skin
03 -
  • Pat the chicken skin completely dry and let it sit uncovered in the refrigerator for an hour before cooking for ultra-crispy skin results
  • Toss the vegetables onto the baking sheet first and roast them alone for 15 minutes before adding the chicken if you prefer your vegetables more well done than your chicken

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