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.
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 at least two inches 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.
A dark roasting pan(affiliate link) will help the vegetables and sweet potatoes to brown better than a sheet pan will. If you only have a sheet pan, I recommend making this with broccoli instead of zucchini.If using fewer chicken thighs, use less oil. Try 2 tablespoons.Seasonello (affiliate link) is a combination of sea salt, rosemary, garlic, sage, and pepper. It’s a great way to enhance meats, veggies, and fish without adding lots of sodium. It provides the best flavor in this dish, but if you don't have it, substitute salt, pepper, garlic powder and rosemary. I've provided some amounts in the recipe card. Use some sage too, if you have it.If you want to use bone-in chicken breasts, check to see if they are done after 35-40 minutes. Remove them from the oven as soon as they are cooked through, so they don't get dry. If you also have some dark meat in the pan, you may want to cook those pieces longer; if not, your dinner will be done as soon as the chicken is cooked.