One-Tray Roast Chicken with Veggies
One-Tray Roast Chicken with Veggies is a simple yet flavorful dish that brings together juicy chicken thighs and vibrant vegetables, all roasted to perfection in one pan. The enticing aroma fills your kitchen, making it perfect for family gatherings or cozy weeknight dinners. With minimal prep time and easy cleanup, this recipe guarantees a delightful meal that’s both comforting and satisfying.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 2 large carrots, cut into thick sticks
- 1 medium zucchini, sliced thick
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly spray a large baking tray with nonstick cooking spray.
- In a bowl, mix olive oil, garlic powder, dried thyme, salt, and pepper. Rub over chicken thighs until well coated.
- Arrange chicken thighs in the center of the tray and surround them with potatoes, carrots, zucchini, and onion.
- Drizzle more olive oil over the veggies and toss gently for even coating.
- Roast in the oven for 45–50 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C). Serve warm.
Nutrition
- Serving Size: 1 chicken thigh with veggies (approximately 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 120mg
Keywords: - Customize your veggies based on what you have on hand; bell peppers and sweet potatoes are excellent alternatives. - For extra flavor, marinate the chicken in herbs overnight. - Store leftovers in an airtight container in the fridge for up to three days.