Roasted Meal Pan (Printable Version)

Tender chicken and vegetables roasted with herbs for a hearty dinner.

# What You Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs (approximately 1.2 lbs)

→ Vegetables

02 - 3 medium red potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red bell pepper, cut into chunks
05 - 1 zucchini, sliced
06 - 1 red onion, cut into wedges

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 2 teaspoons dried Italian herbs
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper

→ Garnish

13 - Fresh parsley, chopped
14 - Lemon wedges

# How To Make:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, combine the potatoes, carrots, bell pepper, zucchini, and red onion. Drizzle with 1.5 tablespoons of olive oil and half of the herbs, paprika, garlic powder, salt, and pepper. Toss thoroughly to coat.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet.
04 - Pat the chicken thighs dry with paper towels. Rub with the remaining olive oil and the remaining spices. Nestle the chicken thighs skin-side up among the vegetables.
05 - Roast for 40 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
06 - Turn on the broiler for 2 to 3 minutes if extra crispy skin is desired.
07 - Remove from the oven, garnish with fresh parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • One pan means one cleanup, which means you actually have time to enjoy dinner instead of scrubbing pots.
  • The chicken skin gets impossibly crispy while the vegetables underneath caramelize into something almost sweet.
  • It's flexible enough to work with whatever vegetables are hanging around your kitchen, so it never feels repetitive.
02 -
  • Pat the chicken completely dry before roasting, or the skin will steam instead of crisping—this one step makes the difference between good and really good.
  • Don't skip the parchment paper or foil, because cleanup really is half the appeal of this meal, and you'll resent the recipe if you're stuck scrubbing pan for thirty minutes.
  • Different vegetables cook at different speeds, so keep an eye on what's in your pan and pull out anything that's getting too dark before the chicken finishes.
03 -
  • Don't peek constantly or move things around—resist the urge to fuss, let the oven do its job, and you'll get much better browning and caramelization.
  • If you like extra crispy skin on your chicken, position the thighs so they're not completely covered by vegetables, giving them direct access to the heat.
  • Taste a vegetable piece when you think it's done, because doneness is about texture, not a timer—you want them tender but with a slight caramelized edge.

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