Roasted Chicken Thighs and Vegetables

Roasted chicken thighs and vegetables is one of my favorite one-pan meals—easy, flavorful, and incredibly satisfying. Juicy, seasoned chicken thighs roast alongside tender, caramelized vegetables for a complete dinner that practically makes itself. Everything comes out golden, crispy, and infused with savory goodness.

Why You’ll Love This Recipe

I love this recipe because it’s all about simple ingredients and big flavor. The chicken turns beautifully crisp on the outside and stays juicy inside, while the vegetables absorb all those delicious pan drippings. It’s the kind of meal I throw together on busy nights, and it always leaves me feeling full and content—with minimal cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs

• Olive oil

• Garlic powder

• Onion powder

• Smoked paprika

• Dried thyme or rosemary

• Salt

• Black pepper

• Carrots (sliced)

• Potatoes (cubed)

• Red onion or yellow onion (sliced)

• Bell peppers or zucchini (optional)

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet or roasting pan with parchment or foil for easy cleanup.

2. I pat the chicken thighs dry and season them generously with olive oil, salt, pepper, garlic powder, onion powder, paprika, and herbs.

3. In a large bowl, I toss the chopped vegetables with olive oil, salt, pepper, and a little more seasoning.

4. I spread the vegetables evenly on the baking sheet, then nestle the chicken thighs on top, skin-side up.

5. I roast everything for 40–45 minutes, or until the chicken skin is golden and crispy and the vegetables are tender and caramelized.

6. If needed, I broil the tray for 2–3 minutes at the end to crisp up the chicken skin.

7. I let it rest for a few minutes before serving.

Servings and timing

This recipe serves about 4 people. It takes me around 15 minutes to prep, and 40–45 minutes to roast. From start to finish, dinner’s on the table in about 1 hour.

Variations

Sometimes I swap the potatoes for sweet potatoes or use seasonal vegetables like butternut squash or Brussels sprouts. I also love tossing in a few whole garlic cloves or lemon slices for extra depth. For a spicier twist, I add a pinch of chili flakes or cayenne to the seasoning mix.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread everything on a baking sheet and warm it in a 375°F oven for 10–15 minutes, or until heated through. The chicken skin stays crisp this way, and the vegetables come back to life nicely.

FAQs

Do I need to sear the chicken first?

No, I roast everything together. The high oven temperature gets the skin crispy without needing to sear on the stovetop.

Can I use boneless chicken thighs?

Yes, but I reduce the roasting time by 10–15 minutes since boneless thighs cook faster. I still get great flavor and tenderness.

Can I roast everything in a cast iron skillet?

Definitely. I often use a cast iron pan for great heat retention and easy transfer from oven to table.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F (75°C), and the juices run clear when pierced.

Can I prep this meal ahead of time?

Yes, I season the chicken and chop the vegetables in advance, then store them in the fridge until I’m ready to roast everything.

Conclusion

Roasted chicken thighs and vegetables is a simple, no-fuss meal that always delivers. With juicy, flavorful chicken and perfectly roasted veggies in one pan, it’s comforting, hearty, and endlessly customizable. Whether I’m feeding the family or making dinner for one, this dish never lets me down.