Classic Family-Style Chicken Thigh Dinner
This classic family-style chicken thigh dinner is a delicious and easy one-pan meal featuring juicy chicken thighs and roasted root vegetables.
Equipment
- Oven
- Large baking sheet
- Parchment paper or foil
- Large bowl
Ingredients
Main Ingredients
- 2-3 pounds Chicken Thighs bone-in, skin-on (or boneless, skinless)
- 1-2 pounds Root Vegetables potatoes, carrots, parsnips), cut into 1-inch pieces
- 1 Brassicas head of broccoli or cauliflower, cut into florets, or Brussels sprouts, halved
- 1 Onion large, cut into wedges or thick slices
- 4-6 Garlic cloves, smashed or minced
- 3-4 tablespoons Olive Oil
- few Fresh Herbs sprigs of rosemary, thyme, or oregano (or 1-2 teaspoons dried)
- 1 teaspoon Smoked Paprika
- To taste Salt
- To taste Black Pepper
- 1/2 Lemon sliced or juiced for finishing (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Pat the chicken thighs dry with paper towels; then, in a large bowl, toss them with 1-2 tablespoons of olive oil, half of the salt, pepper, smoked paprika, and about half of your chosen herbs.
- In the same bowl, combine your cut potatoes, carrots, parsnips, onion, broccoli/cauliflower, and smashed garlic; then drizzle with the remaining olive oil, salt, pepper, and herbs, tossing to coat everything evenly.
- Spread the seasoned vegetables in a single layer on your prepared baking sheet, placing the chicken thighs skin-side up amongst them with a little space, and tuck in lemon slices if using.
Cooking & Serving
- Roast for 35-45 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) and the skin is golden brown and crispy, and the vegetables are tender and slightly caramelized.
- Once cooked, remove from the oven and let the chicken and vegetables rest on the baking sheet for 5-10 minutes; if desired, squeeze fresh lemon juice over everything before plating.
Notes
For extra flavor, marinate the chicken a few hours ahead of time. Adjust the amount of smoked paprika to your preference. You can substitute other firm vegetables like sweet potatoes or bell peppers. Do not overcrowd the baking sheet for best browning results.