One Pan Chicken Bake (Printable version)

Tender chicken thighs roasted with potatoes, carrots, and bell peppers in savory herbs.

# What You’ll Need:

→ Protein

01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)

→ Vegetables

02 - 3 medium Yukon gold potatoes, cut into 1-inch chunks
03 - 2 medium carrots, peeled and sliced
04 - 1 red bell pepper, cut into strips
05 - 1 red onion, cut into wedges

→ Seasonings & Herbs

06 - 3 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tsp dried Italian herbs (or a mix of oregano, thyme, basil)
09 - 1 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

→ Garnish

12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)

# How to Make It:

01 - Preheat the oven to 425°F.
02 - In a large mixing bowl, combine potatoes, carrots, bell pepper, and red onion with 2 tablespoons of olive oil, half the garlic, 1 teaspoon Italian herbs, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
03 - Arrange the vegetables in a single layer on a large baking sheet or roasting pan.
04 - Pat chicken thighs dry with paper towels. Rub with remaining olive oil, garlic, Italian herbs, salt, and pepper.
05 - Nestle chicken thighs skin-side up among the vegetables.
06 - Bake for 40 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
07 - If desired, broil for 2-3 minutes at the end for extra crispiness.
08 - Rest for 5 minutes. Garnish with parsley and serve with lemon wedges.

# Expert tips:

01 -
  • The chicken skin gets impossibly crispy while the vegetables soak up all those flavorful juices
  • You literally wash one pan and call it done
  • Leftovers taste even better the next day
02 -
  • Dont skip patting the chicken dry or youll never get that crispy skin
  • Cutting vegetables into similar sizes ensures everything finishes cooking at the same time
03 -
  • Adding a splash of white wine or chicken broth before baking creates steam and prevents sticking
  • Let the pan sit on the counter while you preheat the oven, starting with a cold pan helps vegetables cook more evenly

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