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Easy One-Pot Crispy Chicken and Vegetables Recipe for Perfect Weeknight Dinner

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A simple and flavorful one-pot meal featuring crispy chicken thighs and roasted vegetables, perfect for quick and comforting weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700g)
  • 3 tablespoons olive oil (or avocado oil for a higher smoke point)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 2 cups Brussels sprouts, halved
  • 1 large red onion, cut into wedges
  • 4 cloves garlic, minced
  • Fresh rosemary sprigs (about 3, optional)
  • Optional for serving: fresh parsley, chopped
  • Optional for serving: fresh lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, and garlic powder.
  3. In a large bowl, combine carrots, Brussels sprouts, red onion, and minced garlic. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss well to coat evenly.
  4. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat until shimmering. Place the chicken skin-side down in the pan and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
  5. Flip the chicken thighs skin-side up. Nestle the seasoned vegetables around the chicken in the skillet. Add fresh rosemary sprigs on top.
  6. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  7. If the chicken skin isn’t crispy enough, broil for an additional 2-3 minutes, watching carefully to avoid burning.
  8. Remove from oven and let the chicken rest for 5 minutes before serving.
  9. Serve hot, garnished with chopped fresh parsley and lemon wedges.

Notes

Pat chicken dry thoroughly for crispy skin. Use room temperature chicken for even cooking. Avoid overcrowding the pan to prevent steaming vegetables. Rest chicken after cooking to keep it juicy. If skin sticks when flipping, cook a bit longer until it releases naturally. Vegetables can be tossed halfway through roasting for even cooking. Boneless thighs can be used for faster cooking but bone-in provides better flavor.

Nutrition

Keywords: one-pot, crispy chicken, roasted vegetables, weeknight dinner, easy recipe, comfort food, chicken thighs, healthy dinner

Find it online: https://sofiaspice.com/easy-one-pot-crispy-chicken-and-vegetables-recipe-for-perfect-weeknight-dinner/