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One-Pan Chicken Thighs with Roasted Vegetables

Crispy-skin chicken thighs roasted on a bed of seasonal vegetables. One pan, minimal cleanup, maximum flavor.

91
Elite
EasyPrep: 10 minCook: 35 minTotal: 45 minServes 4
dinnerone-pothigh-proteinmeal-prepgluten-free

Ingredients (10 items)

4 servings

0/10 gathered

  • 6 pieces chicken thighs — bone-in, skin-on
  • 2 medium sweet potatoes — cubed
  • 1 head broccoli — cut into florets
  • 1 large red onion — quartered
  • 3 tbsp olive oil
  • 4 cloves garlic — smashed
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 sprigs thyme — fresh

Instructions

  1. 1

    Preheat oven to 425°F (220°C).

    ~1 min
  2. 2

    Toss sweet potatoes, broccoli, onion, and garlic with 2 tbsp olive oil, salt, and pepper on a sheet pan. Spread in a single layer.

    ~5 min
  3. 3

    Pat chicken thighs dry. Season with paprika, salt, pepper. Nestle skin-side up on top of vegetables. Drizzle with remaining olive oil. Add thyme sprigs.

    ~4 min
  4. 4

    Roast 35 minutes until chicken skin is crispy and internal temp reaches 165°F (74°C). Rest 5 minutes before serving.

    ~35 min

    Tip: Don't flip the chicken — the skin needs direct heat to crisp.

Nutrition

Nutritional quality

Whole-food forward, high nutrient density.

85/100

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Per-serving estimate from the ingredient list. Values adjust when you change servings above.

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