Weeknight magic in a single pan
Description
Golden, juicy chicken nestled with tender potatoes, carrots, and green beans in a savory herb-garlic butter sauce. This One-Pot Chicken and Vegetables delivers a complete, comforting dinner with minimal prep and even less cleanup—perfect for busy weeknights.
Why You’ll Love This Recipe
This dish brings big flavor with simple ingredients and one pan. You get crisp chicken skin, caramelized vegetables, and a built-in pan sauce—all without juggling multiple dishes. It’s flexible, family-friendly, and endlessly repeatable.
Ingredients
Chicken & Marinade
6 bone-in, skin-on chicken thighs (or 4 thighs + 2 drumsticks)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme (or Italian seasoning)
Vegetables & Pan Sauce
1 lb baby gold potatoes, halved
3–4 carrots, cut into sticks
8 oz green beans, trimmed
1 small onion, cut into wedges
3 cloves garlic, minced
2 tablespoons melted butter (or more olive oil)
½ cup low-sodium chicken broth
1 tablespoon lemon juice
1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
Salt and pepper, to taste
Instructions
Season the Chicken
Pat the chicken dry with paper towels. Toss with olive oil, salt, pepper, smoked paprika, garlic powder, and thyme until evenly coated.
Sear (Optional but Recommended)
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 4–5 minutes until deeply golden. Flip and cook 2 minutes more, then remove to a plate.
Build the Vegetable Base
Add potatoes, carrots, green beans, and onion to the skillet. Stir in garlic, melted butter, chicken broth, lemon juice, rosemary, and a pinch of salt and pepper.
Nestle and Roast
Place the chicken on top of the vegetables, skin-side up. Roast at 400°F (200°C) for 30–35 minutes, until vegetables are tender and chicken reaches an internal temperature of 165°F (74°C).
Crisp and Serve
For extra-crispy skin, broil for 2–3 minutes at the end. Spoon the pan juices over the chicken and vegetables and serve hot.
Pro Tips
Toss potatoes and carrots with a pinch of salt before roasting so they absorb more flavor.
If using boneless thighs, reduce roasting time to 18–22 minutes.
If there’s too much liquid, simmer the pan on the stove for 2–3 minutes after roasting to reduce the sauce.
Add 1 tablespoon Dijon mustard or 1 teaspoon honey to the broth for a tangy or lightly sweet note.
Variations
Lemon-Garlic: Add lemon zest and extra garlic; finish with fresh parsley.
Mediterranean: Add cherry tomatoes, olives, oregano, and sprinkle with feta after baking.
Fall Roast: Swap potatoes for sweet potatoes and add Brussels sprouts.
FAQ
Can I use chicken breasts?
Yes. Bone-in breasts roast well in 25–30 minutes. Boneless breasts need about 18–22 minutes—watch closely to avoid drying out.
What if I don’t have an oven-safe skillet?
Brown the chicken in a regular pan, then transfer everything to a 9×13-inch baking dish and roast as directed.
Can I make this dairy-free?
Absolutely. Use olive oil instead of butter.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 325°F (165°C) or microwave in short bursts, adding a splash of broth to keep everything moist.
Conclusion
One-Pot Chicken and Vegetables is the cozy, reliable dinner you’ll make on repeat—crispy chicken, caramelized vegetables, and savory pan juices, all from a single pan.