One-Pan Roast Chicken with Vegetables
One-Pan Roast Chicken with Vegetables
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 41
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 35
- Cholesterol
- 189
- Sodium
- 869
- Total: 1 hr 10 min
- Active: 30 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 41
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 35
- Cholesterol
- 189
- Sodium
- 869
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
6 skin-on, bone-in chicken thighs
Kosher salt and black pepper
1/4 cup olive oil
1 pound baby Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
10 cloves garlic
10 pearl onions
7 sprigs fresh thyme, leaves stripped, plus 6 sprigs
2 parsnips, peeled and sliced 1-inch thick
1 lemon, thinly sliced
Directions
- Preheat the oven to 425 degrees F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
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