Easy One Pan Baked Chicken Thigh Recipes - Delicious!
This recipe showcases a method for preparing tender and flavorful chicken thighs in a single pan, combining ease of cooking with delicious results. The dish features bone-in, skin-on chicken thighs, seasoned generously and baked alongside a medley of vegetables for a complete and satisfying meal.
Equipment
- Large Baking Sheet: A sturdy baking sheet is essential for even heat distribution and accommodating all the ingredients.
- Large Mixing Bowl: Necessary for tossing the vegetables with oil and seasonings.
- Cutting Board: For safely preparing the vegetables.
- Sharp Knife: A sharp knife is crucial for efficient vegetable preparation.
- Meat Thermometer: Ensures the chicken thighs reach a safe internal temperature.
- Tongs: Useful for arranging and turning the chicken thighs and vegetables on the baking sheet.
Ingredients
- 4 bone-in skin-on chicken thighs (about 6-8 ounces each)
- 1 pound small red potatoes quartered
- 1 large red onion cut into wedges
- 2 carrots peeled and sliced into 1-inch pieces
- 2 bell peppers any color, cored and chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped (or 2 teaspoons dried)
- 1 teaspoon paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- Lemon wedges for serving (optional)
Instructions
- Step 1: Preheat Oven: Preheat oven to 400F (200C). Ensure the oven rack is positioned in the middle.
- Step 2: Prepare Vegetables: In a large bowl, combine the quartered red potatoes, red onion wedges, sliced carrots, and chopped bell peppers. Add the minced garlic, olive oil, rosemary, paprika, salt, and pepper. Toss well to ensure the vegetables are evenly coated with the oil and seasonings.
- Step 3: Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet.
- Step 4: Prepare Chicken Thighs: Pat the chicken thighs dry with paper towels. Season the chicken thighs with salt, pepper, and a pinch of paprika.
- Step 5: Place Chicken on Baking Sheet: Arrange the seasoned chicken thighs on top of the vegetables on the baking sheet, spacing them evenly.
- Step 6: Bake: Bake in the preheated oven for 35-40 minutes, or until the chicken thighs are cooked through and the internal temperature reaches 175-180F (80-82C). The chicken skin should be crispy and golden brown.
- Step 7: Rest: Remove the baking sheet from the oven and let the chicken and vegetables rest for 5-10 minutes before serving.
- Step 8: Serve: Serve the one-pan baked chicken thighs and vegetables hot, garnished with fresh rosemary and lemon wedges, if desired.
- Optional Tips: For extra crispy chicken skin, broil for the last 2-3 minutes, watching carefully to avoid burning. Other vegetables, such as broccoli florets, Brussels sprouts, or sweet potatoes, can be substituted. For a spicier flavor, add a pinch of red pepper flakes to the vegetables.
Notes
Variations
One-pan baked chicken thigh recipes offer a versatile foundation for culinary creativity. The following are some possible variations:
- Ingredient Swaps:
- Vegetables: Substitute seasonal vegetables such as sweet potatoes, parsnips, Brussels sprouts, asparagus, or butternut squash.
- Herbs: Experiment with different herbs like thyme, oregano, or sage for varied flavor profiles.
- Spice Blends: Use Cajun seasoning, Italian seasoning, or herbes de Provence for distinct regional flavors.
- Regional Twists:
- Mediterranean: Add Kalamata olives, feta cheese, and a sprinkle of lemon juice after baking.
- Mexican: Use a chili-lime marinade for the chicken and include corn, black beans, and bell peppers.
- Asian: Incorporate ginger, garlic, soy sauce, and sesame oil in a marinade for the chicken, adding broccoli and snap peas to the pan.
- Dietary Adjustments:
- Low-Carb/Keto: Replace potatoes and carrots with non-starchy vegetables like cauliflower, zucchini, and spinach.
- Paleo: Use olive oil or coconut oil and select paleo-friendly vegetables.
- Dairy-Free: Ensure no dairy products are included in marinades or added toppings.
Serving Suggestions
This one-pan dish is versatile and suitable for a variety of occasions.
- Weeknight Dinner: Quick and easy to prepare, it makes an excellent weeknight meal.
- Meal Prep: Can be prepared in advance for convenient lunches or dinners throughout the week.
- Casual Gathering: Serves well as a hearty main course for informal gatherings.
- Serving Options: Serve the dish as is or accompanied by a side of quinoa, rice, or crusty bread to soak up the flavorful pan juices. A simple green salad provides a refreshing contrast.
Storage Tips
Proper storage ensures the freshness and safety of leftover one-pan baked chicken thighs and vegetables.
- Cooling: Allow the dish to cool completely before storing.
- Container: Transfer the chicken and vegetables to an airtight container.
- Refrigeration: Store in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 350F (175C) until warmed through, or microwave for a quicker option.
- Freezing: For longer storage, freeze in a freezer-safe container for up to 2-3 months. Thaw completely before reheating. Note that the texture of the vegetables may change slightly after freezing.
Frequently Asked Questions
- Question 1: Can boneless, skinless chicken thighs be used in this recipe?
Answer: Yes, boneless, skinless chicken thighs can be used, but the cooking time may need to be adjusted. Monitor the internal temperature closely to prevent overcooking, which can lead to dryness. - Question 2: How can the chicken skin be made crispier?
Answer: Ensure the chicken skin is dry before baking. Consider broiling for the last few minutes, watching carefully to avoid burning. - Question 3: Is it necessary to use fresh rosemary?
Answer: While fresh rosemary imparts a more robust flavor, dried rosemary can be substituted. Use approximately 2 teaspoons of dried rosemary in place of 2 tablespoons of fresh rosemary. - Question 4: Can other vegetables be added to this recipe?
Answer: Absolutely. This recipe is highly adaptable to different vegetables depending on preference and seasonality. Adjust cooking times accordingly for denser vegetables like potatoes.