One Pan Roasted Chicken Thighs
A comforting and easy recipe for roasted chicken thighs that are crispy on the outside and juicy on the inside, all cooked in one pan for minimal cleanup.
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs, bone-in with skin adds flavor and moisture
- 1 lb baby potatoes, washed provides hearty texture
- 1 pint cherry tomatoes adds sweetness and juiciness
- 2 shallots or ½ onion, halved and quartered enhances flavor
- 0.25 cup olive oil adds moisture and richness
- 1.5 teaspoons salt provides essential seasoning
- 1 teaspoon garlic powder adds savory depth
- 0.25 teaspoon pepper adds subtle heat
- 1.5 teaspoons Italian seasoning, or oregano or dried thyme brings aromatic flavor
Instructions
Preparation
- Preheat your oven to the appropriate temperature.
- Pat the chicken thighs dry with paper towels.
- In a large mixing bowl, combine the chicken thighs with olive oil, salt, garlic powder, pepper, and Italian seasoning.
- Add the washed baby potatoes, halved shallots or quartered onion, and cherry tomatoes to the bowl and mix.
- Transfer everything into a single roasting or sheet pan, arranging the chicken thighs skin-side up.
Cooking
- Place the pan in the preheated oven and roast until the chicken is cooked through, and the skin is golden brown.
- Remove the pan from the oven and let it cool slightly before serving.
Notes
For best results, let the chicken rest briefly before serving, and avoid overcrowding the pan during cooking.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 30gProtein: 35gFat: 33gSaturated Fat: 8gSodium: 650mgFiber: 5gSugar: 3g
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