Baked Chicken Thighs and Vegetables – An Easy One Pan Recipe

Baked Chicken Thighs and Vegetables is one of my go-to meals when I need something simple, comforting and satisfying. It is what I consider a dump and go recipe because all you have to do is add the ingredients to a baking sheet or pan and put it in the oven.

The combination of bone-in, skin-on chicken thighs and hearty vegetables like potatoes and carrots creates a well-rounded dish that’s perfect for any night of the week. Not to mention that it is a healthy meal that is great to serve at the beginning of the new year.

But what I love most about this recipe is how everything cooks together in one pan. The juices from the chicken mix with the olive oil and seasoning, creating a delicious sauce that coats the vegetables.

Plus, cleanup is a breeze since you’re only using one dish. It’s a great option for when you don’t want to spend all evening in the kitchen but you still want a good, hearty meal.

Another reason this recipe is a favorite is its versatility. While the recipe is written to use bone-in, skin-on chicken thighs you can easily substitute chicken breasts if that’s what you prefer or have on hand. I have included the recipe adjustments below for chicken breasts so you can choose to make it with either.

Baked Chicken Thighs and Vegetables Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 4 chicken thighs, bone-in and skin on
• 8 baby red potatoes, halved
• 4 baby carrots, cut in half on diagonal
• ½ small onion, cut in 4 pieces
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt, more to taste
• ½ teaspoon ground black pepper, more or less to taste
• ½ tablespoon dried Italian seasoning

More About The Ingredients

• Chicken thighs: Bone-in and skin-on thighs are ideal for this recipe because they stay juicy and flavorful during baking. The skin also gets nice and crispy if you finish the dish under the broiler.
• Baby red potatoes: These small potatoes are perfect for roasting. Cutting them in half ensures they cook evenly.
• Baby carrots: Their natural sweetness pairs wonderfully with the chicken and potatoes. Cutting them on the diagonal gives them a nice presentation.
• Onion: A little onion adds a mild, savory flavor that enhances the overall dish.
• Garlic: Fresh minced garlic gives a subtle kick and adds depth to the flavor profile.
• Olive oil: This helps everything roast evenly and adds a touch of richness.
• Seasonings: A simple blend of salt, pepper, and dried Italian seasoning keeps the flavors balanced and allows the natural taste of the ingredients to shine.

INSTRUCTIONS – BAKED CHICKEN THIGHS AND VEGETABLES

Preheat the oven: Start by preheating your oven to 350°F (177°C). While it heats up, prepare your ingredients and baking dish.

Prepare the pan: Spray a large baking dish with non-stick cooking spray. This prevents sticking and makes cleanup easier. You can also make this recipe on a baking sheet lined with parchment paper or a silicone baking mat.

Combine ingredients: Add the chicken thighs, halved potatoes, baby carrots, onion pieces, and minced garlic to the pan. Drizzle olive oil over everything, then sprinkle with salt, pepper, and Italian seasoning. Toss everything together to ensure even coating.

Arrange in a single layer: Spread the chicken and vegetables out so they’re in a single layer. This helps them roast evenly and allows the chicken skin to crisp up.

Bake: Place the pan in the oven and bake for about 1 hour and 20 minutes. The chicken thighs should reach an internal temperature of 180°F when checked with an instant-read thermometer. The potatoes should be fork-tender by the time the chicken is done.

Optional broiling: For crispy chicken skin, turn the broiler on high and broil for 3-4 minutes before removing the pan from the oven. Keep a close eye on it to avoid burning.

Serve: Remove the pan from the oven and serve immediately. This dish is best enjoyed fresh out of the oven.

Substituting Chicken Breasts

If you prefer chicken breasts, you can absolutely use them in this recipe. Here are a few tips to make the switch:

• Use bone-in, skin-on breasts: Like thighs, these will stay moist and develop a nice crispy skin. If you’re using boneless, skinless breasts, you’ll need to adjust the cooking time.
• Adjust the cooking time: Chicken breasts cook faster than thighs. Check the internal temperature after about 45-50 minutes. They’re done when they reach 165°F.
• Monitor the vegetables: Since the chicken breasts will be done sooner, you may need to leave the vegetables in the oven a bit longer. Remove the chicken when it’s cooked through, cover it to keep warm, and return the vegetables to the oven if needed. Or let the vegetables bake for 20-30 minutes before you add the chicken breasts to the pan.

Recipe Tips For Baked Chicken Thighs and Vegetables

• Don’t overcrowd the pan: Make sure everything is in a single layer. Overcrowding can lead to uneven cooking and steamed vegetables instead of roasted ones.
• Season generously: The potatoes and carrots benefit from a good amount of seasoning, so don’t skimp on the salt and pepper.
• Use a thermometer: An instant-read thermometer is the best way to ensure your chicken is cooked to the proper temperature without overcooking.

Lighten The Dish Up

If you’re looking to make this dish a little healthier here are a few ideas:

• Remove the skin from the chicken before baking. You’ll lose the crispy texture, but it will reduce the fat content.
• Use less olive oil or substitute it with a cooking spray.
• Add more vegetables like zucchini, bell peppers, or broccoli for a lower-calorie, veggie-packed version.

Serving Suggestions

Baked Chicken Thighs and Vegetables is a complete meal on its own, but you can pair it with a simple side salad if you want to stretch it further. The roasted vegetables and chicken also go well with a light gravy or a dollop of Dijon mustard on the side.

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven until warmed through, or use the microwave for a quicker option. Be aware that reheated chicken skin won’t be as crispy, but the flavor will still be great.

Easy Dinner Recipe

Baked Chicken Thighs and Vegetables is a simple, no-fuss meal that provides great flavor in every bite. The chicken stays juicy, the vegetables become tender and flavorful, and the seasoning ties it all together.

Whether you stick with chicken thighs or opt for chicken breasts, this recipe is sure to become a favorite dinner in your home just like in mine!

If you bought a family pack of chicken thighs be sure to make my Honey Mustard Chicken Thighs Recipe. It is another favorite in my house!

Enjoy! Mary

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