Roasted Chicken Thighs and Vegetables are so easy to make in less than an hour! You'll love this delicious, one-pan meal. Use sweet potatoes, red onions and broccoli or substitute red potatoes and zucchini. The chicken is so juicy!
This is the chicken dinner I make most often, hands down. So, if you need a simple but fantastic meal to crank out on a weeknight, listen up.
Easy one-pan dinners are where it's at. And this roasted chicken thighs and vegetables recipe changed my life. I don't dread cooking after a long day of work when I know I can throw this amazing meal together with minimal effort.
I used to go through the trouble of roasting a whole chicken and even spatchcocking it to lay it flat. Then, looking for a shortcut (shocker!), I wondered if I could just roast chicken thighs instead, along with veggies, sweet potatoes and onions, all in one pan.
The answer is, yes!! For all that is good and holy, YES!!!
It's similar to making Baked Sausage, Peppers and Onions.
Chicken Thighs: I always use bone-in thighs with skin for this recipe. Keeping the skin on as the chicken cooks helps the oven-roasted chicken pieces retain moisture and turn out juicy. The skin also gets a little crispy (yum!), but you don't have to eat it if you prefer not to.
If you wish, you can use chicken quarters, which include the thigh, drumstick and part of the back. You also could use bone-in chicken breasts with skin, but you'll need to roast them for less time so they don't get dry.
Sweet potatoes: I have to tell you, the roasted sweet potato slices are my favorite part of this meal. If you cook them long enough at high heat, they turn out like candy!
But, I sometimes use redskin potatoes instead, for a change of pace. You don't even have to peel them. Use whatever floats your easy chicken dinner boat!
Onions: Feel free to use red, yellow or white onions. Red onions are my favorite because they’re slightly sweet.
Seasoning: My go-to seasoning for chicken (and nearly everything) is Seasonello (unsponsored affiliate link), because it’s a flavorful powerhouse of savory herbs and sea salt. It includes rosemary, garlic, sage and pepper. It takes this roasted chicken with vegetables and potatoes to the next level!
However, you can use salt, pepper, garlic powder and rosemary to achieve something close, and if you have sage, even better.
How to make roasted chicken thighs and vegetables
See the recipe card at the bottom of the post for full instructions, but here's an overview.
- Heat the oven to 450 degrees and grease a roasting pan or baking sheet with cooking spray. Arrange the chicken thighs on the pan in a single layer. Add the sweet potatoes and onions around the chicken, then place the vegetables on top.
- Drizzle olive oil over the chicken and vegetables, then sprinkle on the seasoning.
- Roast uncovered for 40-45 minutes, flipping over the sweet potatoes and stirring the vegetables at the halfway point. If using broccoli instead of zucchini, remove the broccoli as soon as it's done, so it doesn't burn.
- Continue roasting the chicken dinner for five more minutes, to brown the skin. If you want it more crispy, you can also place it under the broiler for a couple minutes.
- Remove from the oven and loosely cover the pan with foil to let the food rest. Then, stir the vegetables and sweet potatoes to coat with the pan juices and drizzle everything with lemon juice before serving. It'll rock your world with its bright flavor adorning the sweet, caramelized vegetables and juicy, tender chicken!
- A dark roasting pan (affiliate link) works best to brown the chicken, vegetables and potatoes. You can use a sheet pan instead, but in that case, I recommend using broccoli instead of zucchini. The zucchini can get soggy in the sheet pan with the other food.
- Don't line the pan with foil, because it will create moisture and steam. The food roasts better directly on a pan that's greased with cooking spray.
- Don't overcrowd the pan, especially if using a sheet pan instead of a roaster. The food will cook more evenly and brown better when there's some space in between the chicken.
What to serve with it
Oven-roasted chicken thighs with potatoes and vegetables make a great standalone meal. But if you've got guests and want to have additional food, I recommend this Italian Green Salad with Homemade Dressing and some Homemade Italian Bread to dip in the pan juices spooned over the chicken. Yum!
And, the leftover chicken thighs and veggies are awesome drizzled with this Carolina Vinegar BBQ Sauce. Add the sauce before reheating the leftovers in the microwave.
Frequently asked questions
The USDA recommends cooking any poultry meat, such as chicken thighs, until it reaches an internal temperature of 165 degrees F. The best way to check this is with a food thermometer.
Yes! That's what makes this one-pan chicken recipe so convenient.
Allow about 45-50 minutes to bake these chicken thighs, if you want the skin browned and the inside juicy and tender. You even can place the chicken under the broiler for a couple minutes at the end to make the skin crispier.
More recipes like this
- Mom's Thanksgiving Turkey
- Parmesan Chicken Drumsticks with Garlic Butter
- Braised Chicken in Red Wine Sauce (Coq au Vin)
- Homemade Turkey Lunch Meat (Roasted Turkey Breast Tenderloins
- 29 Thinly Sliced Chicken Breast Recipes
If you make this recipe for One-Pan Roasted Chicken Thighs and Vegetables, be sure to leave a rating and a comment!
One-Pan Roasted Chicken Thighs and Vegetables
- 6-8 bone-in chicken thighs with skin (see notes if you want to use fewer or use bone-in breasts)
- 2-3 large sweet potatoes (yams)
- 1 bunch broccoli (or 3 medium zucchini, see notes)
- 1 medium or large red onion
- ¼ cup olive oil
- ¾ teaspoon Seasonello (sprinkled evenly) (or use ¾ teaspoon salt +¼ teaspoon pepper, ¼ teaspoon garlic powder, rosemary and sage. See notes)
- juice from half a lemon
- Heat the oven to 450 degrees F. Spray a large dark roasting pan (ideally) or rimmed sheet pan with oil.
- Leave the skin on the chicken and pat it dry with a paper towel (no need to rinse it first, but you want to make sure you get rid of excess moisture so it doesn't steam in the oven instead of getting crisp). Arrange the chicken pieces in the pan in a single layer. Wash your hands well.
- Rinse the sweet potatoes and peel off the skin with a vegetable peeler. Cut off the ends and discard them. Slice the potatoes into rounds about 1 ½ inches thick. Add the sweet potatoes around the chicken in your pan.
- If using broccoli, rinse it and pat it dry. Cut off most of the thick stems, leaving the florets and about three inches of the stems in place. Separate the florets, leaving the broccoli in clusters. (If they're too thin, they'll burn.) Add them to your pan, on top of the sweet potatoes.
- If using zucchini instead of broccoli, rinse and pat them dry. Slice off the ends and discard them. Slice the zucchini into rounds an inch thick and add them to your pan, on top of the sweet potatoes. It's best not to let them touch the bottom of the pan, or they can turn out soggy.
- Peel the red onion and cut off the ends. Cut the onion into quarters, and if desired, cut those quarters in half. You should have thick sections of onion to add on top of the chicken and vegetables.
- Evenly drizzle the olive oil over the chicken and vegetables. Sprinkle with Seasonello (or use salt, pepper, garlic powder, rosemary and sage).
- Bake, uncovered for 40-45 minutes. After the first 20 minutes, flip over the sweet potatoes and stir around the veggies.
- After 40 minutes of baking (or a little sooner if your oven runs hot), you will need to remove the broccoli and place it a dish, covered with foil, so it doesn't burn. The zucchini should be able to hold up to a little more baking. Check to see if your chicken is cooked through. It should not have any pink inside.
- If needed, and to help crisp the skin, bake for five minutes more. At this point, you can let the chicken and vegetables rest on your stovetop, or, if you want the skin to get crispier, you can place the pan under the broiler for 1-2 minutes, watching it constantly so it doesn't burn.
- When the pan is out of the oven, add back the broccoli, if needed, and loosely cover everything with foil. Let the food rest for a few minutes to retain moisture. Then, stir the potatoes and vegetables to coat them with the pan juices. Squeeze on the juice of half a lemon before serving.
- Store leftovers in the refrigerator for up to four days.
(Recipe Source: Inspired by a recipe I once saw online for a whole chicken with sweet potatoes, red onions and zucchini. I haven't been able to find it again to cite the source. Originally published on February 10, 2017 and updated now with new photos and additional information. )