Description
A wholesome one-pan dinner featuring roasted chicken thighs, carrots, potatoes, green beans, and herbs. This easy oven meal delivers a balanced and flavorful dinner with minimal cleanup.
Ingredients
1½ pounds boneless chicken thighs
12 ounces whole carrots, cut into 2–3 inch sticks
12 ounces fresh green beans, trimmed
12 ounces baby red potatoes, halved or quartered
1 medium red onion, cut into wedges
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
Instructions
1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
2. Place the carrots, green beans, potatoes, onion, garlic, rosemary, and thyme on the sheet pan. Drizzle with olive oil and toss well so everything is evenly coated.
3. Arrange the boneless chicken thighs on top of the vegetables, spacing them evenly across the pan.
4. Sprinkle salt and black pepper over the chicken and vegetables.
5. Roast in the oven for about 30–35 minutes, stirring the vegetables every 10 minutes so they cook evenly.
6. Continue roasting until the chicken is fully cooked and the potatoes are fork-tender. Serve warm.
Notes
Cut vegetables into similar sizes for even roasting.
Stir vegetables occasionally during roasting to ensure they brown evenly.
Fresh herbs give the best flavor but dried herbs work well too.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: One-Pot & Easy Meals
- Method: Roasting
- Cuisine: American