Description
This one-pan traybake features marinated chicken thighs, baby potatoes, and seasonal vegetables, all roasted to perfection. With a zesty blend of garlic, herbs, and lemon, it’s a simple yet flavorful meal ideal for busy weeknights or family gatherings. Enjoy a delicious, hassle-free dinner with minimal cleanup!
Ingredients
Scale
- 2 pounds of chicken thighs, bone-in and skin-on
- 1 pound of baby potatoes, halved
- 2 cups of seasonal vegetables (e.g., bell peppers, zucchini, and carrots), chopped
- 4 cloves of garlic, minced
- 1 large onion, sliced
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper, to taste
- 1 lemon, zested and juiced
- Fresh parsley, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the minced garlic, olive oil, smoked paprika, dried thyme, dried rosemary, lemon zest, and lemon juice. Season with salt and pepper to taste. Whisk until well combined.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight for enhanced flavor.
- While the chicken is marinating, wash and chop the seasonal vegetables into bite-sized pieces. In a large mixing bowl, combine the halved baby potatoes and chopped vegetables. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
- Preheat your oven to 425°F (220°C).
- Arrange the marinated chicken thighs in the center of a large baking tray. Surround with the seasoned baby potatoes and chopped vegetables, spreading everything out evenly.
- Place the tray in the preheated oven and roast for about 40-45 minutes. Halfway through, gently toss everything for even cooking. Ensure the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
- Once done, remove from the oven and let it rest for 5-10 minutes. Sprinkle with freshly chopped parsley before serving.
- Serve directly from the pan for a rustic presentation, paired with a green salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Customize the vegetables based on what you have on hand or what’s in season.
- For a spicier kick, add red pepper flakes to the marinade or toss in sliced jalapeños with the vegetables.
- For a more robust flavor, consider adding a splash of white wine or chicken broth to the tray before roasting.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes