Best 2 One Pan Chicken Thighs And Vegetables Recipes

One-pan chicken thighs and vegetables is a flavorful and easy-to-make dish that is perfect for a weeknight meal. This recipe uses simple ingredients and can be tailored to your liking. You can choose your favorite vegetables, such as broccoli, carrots, potatoes, or zucchini. You can also adjust the amount of seasoning to your taste. This dish is a great way to get a healthy and delicious meal on the table in no time.

In addition to the classic one-pan chicken thighs and vegetables recipe, this article also includes two variations:

* **One-Pan Chicken Thighs and Vegetables with Lemon and Herbs:** This variation adds a bright and citrusy flavor to the dish. Lemon slices and fresh herbs, such as thyme and rosemary, are roasted with the chicken and vegetables.
* **One-Pan Chicken Thighs and Vegetables with Bacon:** This variation adds a smoky and savory flavor to the dish. Bacon is cooked until crispy and then added to the chicken and vegetables.

No matter which variation you choose, you're sure to enjoy this delicious and easy-to-make meal.

Let's cook with our recipes!

ONE-PAN ROSEMARY CHICKEN THIGHS AND ROASTED WINTER VEGETABLES FOR 2

One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2 image

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

Provided by Fioa

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 2

Number Of Ingredients 11

Ingredients

cooking spray
2 carrots, sliced diagonally
1 turnip, peeled and sliced
1 potato, sliced
1 red onion, cut into small wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, divided
1 ½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound chicken thighs

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.
Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.
Bake in the preheated oven until starting to soften, about 15 minutes.
Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.
Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 42.2 g, Cholesterol 140.1 mg, Fat 37 g, Fiber 7.8 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 1972.8 mg, Sugar 11.1 g

ONE-PAN CHICKEN THIGHS AND VEGETABLES

One-Pan Chicken Thighs and Vegetables image

Categories Carrot Chicken Potato Dinner Lunch Sauté Quick & Easy

Number Of Ingredients 7

Ingredients

2 Chicken Thighs
1 Sweet or Spanish Onion
3 Carrots
2 tablespoons Olive Oil
3 Medium Potatoes
2 teaspoons Seasoning Salt, Herb Blend, or Your Favorite Spices
1/2 cup Dry White Wine

Steps:

Step 1: Add 1 Tbsp. oil to medium skillet, and heat over medium-high heat. Season the chicken thighs, and add to the skillet, cooking 5 minutes a side or until nice color develops on both sides. Remove.
Step 2: While the chicken cooks, slice onion, carrot, and potato into thin bite-size pieces, medallions for the carrots and potatoes, slices for the onion.
Step 3: Add remaining oil and potatoes and carrots, sautéing for 5-6 minutes. Add onion, and sauté until nice color develops, another 5 minutes.
Step 4: Before fully cooked, add the chicken thighs back to the pan, add the white wine, and cover. Cook, stirring occasionally, until the thighs register at 165 degrees.

Tips:

Choose the Right Chicken Thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
Dry the Chicken Thighs Thoroughly: Pat the chicken thighs dry with paper towels before seasoning and cooking. This helps the skin crisp up and prevents the chicken from steaming.
Season the Chicken Thighs Generously: Use a flavorful blend of spices and seasonings to coat the chicken thighs. This will help create a delicious crust.
Don't Crowd the Pan: Make sure there is enough space between the chicken thighs in the pan so that they can cook evenly.
Cook the Chicken Thighs Skin-Side Down First: This will help the skin crisp up and render out some of the fat.
Flip the Chicken Thighs Once: Only flip the chicken thighs once during cooking. This will help prevent them from drying out.
Use a Meat Thermometer to Check for Doneness: The chicken thighs are done cooking when they reach an internal temperature of 165°F (74°C).
Let the Chicken Thighs Rest Before Serving: Let the chicken thighs rest for a few minutes before serving. This will help the juices redistribute and make the chicken more tender.

Conclusion:

This one-pan chicken thighs and vegetables recipe is a quick, easy, and delicious meal that is perfect for busy weeknights. The chicken thighs are juicy and flavorful, and the vegetables are roasted to perfection. This recipe is also a great way to get your kids to eat their vegetables!