Description
How to make a delicious one-pan chicken and roasted vegetable meal with savory herbs that your family will love, guaranteeing clean plates.
Ingredients
Scale
- Main Components:
- 6 bone-in, skin-on chicken thighs
- 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large red onion, roughly chopped into wedges
- 2 bell peppers (any color), deseeded and cut into 1-inch strips
- 1 head broccoli, cut into florets
- Flavor Builders:
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- Zest of 1 lemon, plus 2 tablespoons fresh lemon juice
- 1/4 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- Savory Seasonings:
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Finishing Touch:
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Veggies: Scrub and chop potatoes, carrots, red onion, bell peppers, and broccoli into specified sizes. Mince garlic and zest the lemon. This initial prep ensures everything is ready for the delicious Clean Plate Family Favorite.
- Make Dressing: In a large bowl, whisk together olive oil, minced garlic, lemon zest and juice, chicken broth, and Dijon mustard. Then, stir in kosher salt, black pepper, dried rosemary, and thyme. This forms the savory base.
- Season & Toss: Add the chicken thighs and all prepared vegetables to the bowl with the dressing. Toss everything thoroughly until well-coated. Arrange ingredients in a single layer on a large baking sheet for even cooking.
- Roast Meal: Roast at 400°F (200°C) for 35-40 minutes, or until chicken reaches 165°F and vegetables are tender-crisp. Flip midway for even browning. This creates our fantastic Clean Plate Family Favorite.
- Rest & Garnish: Once cooked, remove the baking sheet from the oven. Let the chicken and vegetables rest for 5 minutes to allow juices to redistribute. Sprinkle generously with fresh chopped parsley, adding a vibrant finish.
- Serve Dish: Transfer the aromatic Don’t Miss The Recipe That Gets Clean Plates: A Family Favorite directly from the pan to plates. Serve immediately and watch those plates disappear! Enjoy your comforting homemade meal.
Notes
Avoid overcrowding the baking sheet; this ensures vegetables roast crisply instead of steaming.
Store leftovers in an airtight container in the refrigerator for 3-4 days for optimal freshness.
Feel free to substitute sturdy vegetables like Brussels sprouts or sweet potatoes, cut to similar sizes.
Serve warm directly from the pan, garnished with fresh parsley; a simple green salad is a great pairing.
Prep vegetables and dressing up to 24 hours ahead, keeping them separate until just before roasting.
**Allergy Information:** Soy