Best One Pan Chicken Thighs And Vegetables 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.