Description
A quick, one-pan dinner featuring crispy skin-on chicken thighs and roasted root vegetables, ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 2 pounds boneless, skin-on chicken thighs
- 2 tablespoons vegetable oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1.5 pounds red potatoes, cut into 1-inch cubes
- 2 large heads broccoli, cut into bite-sized florets
- 1 medium red onion, cut into wedges
- 4 cloves garlic, smashed but left in skins
- ½ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large half-sheet baking pan (18×13 inches) with parchment paper.
- Pat chicken thighs dry with paper towels to ensure crispiness. Toss in a bowl with vegetable oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Cut potatoes into uniform 1-inch cubes and red onion into wedges. Place them on the prepared baking sheet, drizzle with a little oil, season with salt and pepper, and toss to coat.
- Arrange seasoned chicken thighs skin-side up on the pan among the potatoes and onions, ensuring they are not crowded.
- Roast for 20 minutes.
- Remove pan from oven. Add broccoli florets and smashed garlic cloves (skins on) to the pan. Toss potatoes and onions gently.
- Return to oven and roast for another 10-15 minutes, or until chicken skin is deep golden brown and crispy, and internal temperature reaches 165°F (74°C).
- If using Parmesan, sprinkle over veggies in the last 2 minutes of cooking.
- Remove from oven and let chicken rest for 5 minutes. Squeeze roasted garlic out of skins onto veggies. Serve immediately.
Notes
Do not crowd the pan to ensure vegetables roast rather than steam. Pat chicken dry thoroughly for crispy skin. Let chicken rest before serving to retain juices. Smashed garlic cloves should be left in skins to prevent burning; squeeze out after roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sodium: 300
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, crispy chicken, easy weeknight meals, one pan dinner, roasted vegetables, chicken thighs, quick dinner