Description
Simple One-Pan Chicken – Make This Again & Again. A flavorful, easy weeknight meal with tender chicken and roasted veggies. Perfect for busy evenings!
Ingredients
- Main Ingredients:
- Boneless, skinless chicken thighs (1.5 lbs)
- Baby potatoes, quartered (1.5 lbs)
- Bell peppers (mixed colors), chopped (2 large)
- Red onion, cut into wedges (1 large)
- Flavor Boosters:
- Olive oil (3 tbsp)
- Minced garlic (4-5 cloves)
- Smoked paprika (1.5 tsp)
- Dried oregano (1 tsp)
- Salt (1 tsp, or to taste)
- Freshly ground black pepper (0.5 tsp, or to taste)
- Finishing Touches:
- Fresh parsley, chopped (2 tbsp)
- Lemon wedges (for serving)
- Optional Kick:
- Red pepper flakes (0.5 tsp, or to taste)
Instructions
- Prep Your Pan & Preheat:: First things first, get your oven cranked up to 400°F (200°C). Line a large, sturdy baking sheet with parchment paper. Trust me on the parchment; it makes cleanup a dream, and who needs extra scrubbing after dinner? While the oven heats, you can start chopping. I always feel a little thrill when the kitchen starts to warm up, knowing something good is coming.
- Chop & Combine the Stars:: Now for the good stuff! On that lovely parchment-lined pan, toss your chicken thighs, quartered baby potatoes, chopped bell peppers, and red onion wedges. Make sure everything has enough room to breathe. I used to pile it all high, thinking it would cook faster, but that just creates steam and sad, pale veggies. Lesson learned: give ’em space! This is where the magic starts to happen, seeing all those colors together.
- Season Like a Pro (or Me!):: Drizzle everything generously with olive oil. Then, sprinkle over the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Now, this is crucial: get in there with your hands! Really toss and massage those spices into every piece of chicken and veggie. You want everything coated evenly. I usually get a little messy here, but that’s part of the fun, right? It should smell amazing already, a promise of what’s to come.
- Roast Away, My Friend:: Slide that glorious sheet pan into your preheated oven. Let it roast for about 20-25 minutes. During this first phase, everything starts to get tender, and those edges begin to crisp up. I usually peek in every now and then, just to see the transformation. The kitchen will start filling with the most incredible aromas, honestly, it’s the best kind of home perfume.
- Flip & Finish for This One-Pan Chicken:: After the initial roasting, pull the pan out. Carefully give everything a good stir and flip the chicken and veggies around. This ensures even cooking and browning. Pop it back into the oven for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and beautifully caramelized. I always check the chicken with a meat thermometer, just to be safe, because nobody wants dry chicken!
- Garnish & Serve with a Smile:: Once it’s all golden and bubbly, pull the One-Pan Chicken out of the oven. Sprinkle generously with fresh chopped parsley and a squeeze of fresh lemon juice over everything. The brightness from the lemon and parsley really wakes up the flavors. And if you’re feeling a little adventurous, a pinch of red pepper flakes adds a nice kick. Serve it hot, straight from the pan! It’s such a satisfying sight, all those roasted colors.