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weeknight chicken & veggie roasting pan 2

Weeknight Chicken & Veggie Roasting Pan

maya chenMaya Chen
One-pan roasted chicken thighs with colorful vegetables - minimal prep, maximum flavor perfect for busy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner 🍽️
Servings 4
Calories 320 kcal

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 4 medium potatoes cubed
  • 2 bell peppers any color, chopped
  • 1 red onion wedged
  • 3 cloves garlic minced
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 220°C (425°F).
  • Pat chicken thighs dry and season with salt, pepper, and rosemary.
  • Toss vegetables with olive oil, garlic, salt, and pepper.
  • Arrange chicken and vegetables on a baking sheet in a single layer.
  • Roast for 30-35 minutes until chicken is cooked through and vegetables are golden.