Best 7 One Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For Recipes

Embark on a culinary journey with our enticing One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables extravaganza. This delectable dish is a symphony of flavors and textures, featuring succulent chicken thighs infused with aromatic rosemary and a vibrant medley of roasted winter vegetables. Prepare to tantalize your taste buds with tender chicken nestled amidst a symphony of roasted carrots, parsnips, Brussels sprouts, and sweet potatoes, all caramelized to perfection. Not only is this dish a feast for the senses, but it's also incredibly convenient, requiring just one pan and minimal prep time. Join us as we delve into the secrets of this culinary masterpiece, exploring the unique blend of herbs and spices that elevate the chicken and vegetables to new heights. Discover the art of roasting vegetables to achieve maximum flavor and caramelization, ensuring every bite is a burst of delightful textures and flavors.

Here are our top 7 tried and tested recipes!

ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES

One-Pan Crispy Chicken Thighs with Roasted Vegetables image

Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.

Provided by Girl vs Dough

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes

Steps:

Heat oven to 450°F.
In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

Nutrition Facts : Calories 870, Carbohydrate 45 g, Cholesterol 210 mg, Fat 8, Fiber 5 g, Protein 71 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 1/2 g

ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY

One-Pan Winter Chicken Roast Recipe by Tasty image

Here's what you need: large sweet potato, brussels sprouts, apples, skins on chicken thigh, olive oil, salt, pepper, garlic, fresh rosemary, fresh thyme

Provided by Robin Broadfoot

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large sweet potato, cubed
1 lb brussels sprouts, halved
2 apples, sliced
4 skins on chicken thigh
4 tablespoons olive oil
salt, to taste
pepper, to taste
3 cloves garlic, minced
1 tablespoon fresh rosemary
2 tablespoons fresh thyme

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they're evenly distributed.
Lay the chicken thighs on top.
Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
Sprinkle with the garlic, rosemary, and thyme.
Turn the chicken over and season on the other side, then return to skin-side up.
Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 40 grams, Fat 20 grams, Fiber 8 grams, Protein 35 grams, Sugar 19 grams

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY

One-Pan Maple Rosemary Chicken Recipe by Tasty image

Winter Dinner For Four

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups purple potato, halved
1 ½ cups brussels sprouts, halved
1 ½ cups baby carrots
1 ½ cups butternut squash, diced
1 red apple, sliced
½ large red onion, diced
olive oil, to taste
salt, to taste
pepper, to taste
1 teaspoon dried sage, to taste
¼ cup dijon mustard
¼ cup maple syrup
3 cloves garlic, minced
1 teaspoon fresh rosemary
1 tablespoon lemon juice
4 chicken thighs

Steps:

Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
Serve the chicken with the vegetables.
Enjoy!

Nutrition Facts : Calories 467 calories, Carbohydrate 51 grams, Fat 14 grams, Fiber 7 grams, Protein 36 grams, Sugar 20 grams

ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC

Rosemary roast chicken thighs, new potatoes, asparagus & garlic image

An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices

Provided by Barney Desmazery

Categories Dinner, Main course

Time 55m

Number Of Ingredients 7

Ingredients

750g new potato (preferably Jersey Royals), halved
2 large bunches asparagus, woody ends discarded
1 whole garlic bulb, cloves separated
1 tbsp olive oil
1 lemon, halved
small handful rosemary sprigs
8 chicken thighs

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.

Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY

Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

Steps:

Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

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 Chicken Thighs

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

Tips:

- Use a heavy-bottomed pan that can go from the stovetop to the oven. - Sear the chicken thighs first, then remove them from the pan and set aside. - Toss the vegetables with olive oil, salt, and pepper. - Add the vegetables to the pan and roast them for about 20 minutes. - Return the chicken thighs to the pan and roast for an additional 20 minutes. - Baste the chicken thighs with the pan juices every few minutes. - Serve the chicken thighs and vegetables with a side of rice or bread.

Conclusion:

This one-pan rosemary chicken thighs and roasted winter vegetables recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. 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. Serve it with a side of rice or bread for a complete meal.