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Easy One-Pan Crispy Chicken and Vegetables

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A simple, foolproof recipe for crispy chicken thighs roasted with fresh vegetables in one pan, perfect for beginners and busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1 to 1.2 lbs / 450-550g)
  • 3 tablespoons olive oil (extra virgin recommended)
  • 3–4 garlic cloves, minced
  • 1 lb baby potatoes, halved (about 450g)
  • 2 medium carrots, peeled and cut into chunks
  • 8 oz green beans, trimmed (about 225g)
  • 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried rosemary
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon smoked paprika (optional but recommended)
  • 1 lemon, thinly sliced

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut baby potatoes in half, peel and chunk carrots, and trim the green beans. Place all the veggies in a large mixing bowl.
  3. Toss the vegetables with 2 tablespoons of olive oil, half of the minced garlic, about 1/2 teaspoon salt, pepper, and half the rosemary until evenly coated.
  4. Arrange the vegetables in a single layer on a large rimmed baking sheet, leaving space in the center for the chicken.
  5. Pat the chicken thighs dry with paper towels. Rub the skin with the remaining 1 tablespoon olive oil, remaining garlic, smoked paprika, 1 teaspoon salt, pepper, and the rest of the rosemary.
  6. Place the chicken thighs skin-side up in the center of the baking sheet, nestling lemon slices around and under the chicken.
  7. Roast everything in the preheated oven for 35 to 40 minutes. Halfway through (around 20 minutes), use tongs to gently turn the vegetables for even browning.
  8. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are tender when pierced with a fork.
  9. Remove from the oven and let rest for 5 minutes before serving.

Notes

Dry chicken skin thoroughly before seasoning for best crispiness. Use high heat roasting at 425°F to achieve golden skin and caramelized vegetables. Turn vegetables halfway through cooking to prevent sogginess. If chicken browns too fast, loosely cover with foil for the last 10 minutes. Let chicken rest 5 minutes before serving to redistribute juices. For reheating leftovers, warm in a 375°F oven for 10 minutes to retain crispiness.

Nutrition

Keywords: one-pan, crispy chicken, roasted vegetables, easy dinner, beginner recipe, healthy, weeknight meal

Find it online: https://milacook.com/easy-one-pan-crispy-chicken-and-vegetables-recipe-for-beginners-made-perfect/