Description

A stress-free, one-pan roasted chicken dinner featuring crispy skin-on thighs, tender root vegetables, and aromatic fresh rosemary. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale

2–3 pounds bone-in, skin-on chicken thighs
3–4 cups root vegetables (potatoes, carrots, sweet potatoes), cut into 1-inch chunks
3–4 sprigs fresh rosemary, needles stripped and chopped
6–8 cloves garlic, minced
3–4 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons butter, melted
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
Optional: Halved red onion, whole garlic cloves, cherry tomatoes
For serving: Lemon wedges and fresh parsley

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment paper.
Wash and chop root vegetables into 1-inch chunks. Place in a large mixing bowl.
Drizzle olive oil and melted butter over vegetables. Sprinkle with half the salt, pepper, paprika, and chopped rosemary. Toss to coat evenly.
Pat chicken thighs dry with paper towels. Season with remaining salt, pepper, and paprika. Rub Dijon mustard all over the chicken skin.
Spread vegetables in a single layer on the baking sheet. Place chicken thighs skin-side up on top. Tuck minced garlic and optional onions around the chicken.
Roast for 20 minutes. Remove pan, flip chicken pieces, and gently toss vegetables. Return to oven.
Roast for another 15-20 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and browned.
Remove from oven and let chicken rest for 5 minutes.
Sprinkle with fresh parsley and serve with lemon wedges.

Notes

Do not overcrowd the pan to ensure roasting instead of steaming. Pat chicken skin dry before seasoning for maximum crispiness. Let chicken rest for 5 minutes after cooking to retain juices. Save pan drippings to make a quick gravy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 450
Sugar: 8
Sodium: 600
Fat: 20
Saturated Fat: 6
Carbohydrates: 35
Fiber: 5
Protein: 30

Keywords: roasted chicken, rosemary chicken, one-pan dinner, easy weeknight meals, chicken thighs, root vegetables, gluten-free dinner