Looking for a simple, delicious, and healthy weeknight dinner? Look no further! This one-pan roasted chicken and vegetable recipe is perfect for busy weeknights and requires minimal cleanup. It’s packed with flavor and incredibly easy to make.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved or quartered
- 1 lb carrots, peeled and chopped
- 1 lemon, thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- Salt and pepper to taste
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Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes and carrots with olive oil, oregano, thyme, salt, and pepper.
- Place vegetables in a single layer in a large roasting pan.
- Place chicken thighs on top of the vegetables.
- Arrange lemon slices over the chicken.
- Roast for 45-50 minutes, or until chicken is cooked through and vegetables are tender.
- Serve immediately.
Tips and Variations:
- Feel free to add other vegetables, such as broccoli, Brussels sprouts, or bell peppers.
- For extra flavor, add a few cloves of garlic to the roasting pan.
- If you prefer, you can use bone-in, skinless chicken breasts instead of thighs.
- To make this recipe even easier, use pre-cut vegetables.
Enjoy this simple and satisfying meal! Don’t forget to use Szumark to keep track of your ingredients and make meal planning a breeze.
Disclaimer: All trademarks, logos and brand names are the property of their respective owners. This article is written based on the author’s own experience and may not be suitable for you. You must use your own judgement on whether this recipe is suitable for you.