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Overhead view of one pan chicken thighs and veggies with baby potatoes, rainbow carrots, red onion, lemon, thyme, and feta
Lindsay Lehrer

One Pan Chicken Thighs and Veggies

An easy weeknight dinner made with juicy chicken thighs, baby potatoes, rainbow carrots, red onion, lemon, Dijon mustard, and fresh thyme all roasted in one pan.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 5
Course: Dinner
Cuisine: American, American Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds baby yellow and red potatoes halved or quartered
  • 1 bunch rainbow carrots whole or halved lengthwise
  • 1 medium red onion cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 boneless skinless chicken thighs
  • ¼ cup olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 lemon thinly sliced
  • optional lemon zest
  • optional extra fresh thyme
  • optional crumbled feta cheese

Equipment

  • 9x12 baking dish
  • mixing bowl
  • cutting board
  • Knife
  • measuring spoons
  • Meat thermometer
  • microplane or zester, optional

Method
 

  1. Preheat the oven to 425 degrees.
  2. Add the potatoes, carrots, and red onion to a 9x12 baking dish. Drizzle with 3 tablespoons olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Toss to coat.
  3. Roast the vegetables for 25 to 30 minutes.
  4. While the vegetables roast, add the chicken thighs to a bowl. Pour in ¼ cup olive oil, Dijon mustard, lemon juice, garlic, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Toss until coated.
  5. Remove the pan from the oven. Layer the lemon slices over the vegetables, then add the chicken thighs on top.
  6. Return to the oven and bake for another 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  7. Finish with lemon zest, extra thyme, and feta cheese if desired. Serve warm.

Notes

  • For more roasted vegetables, spread everything out more or use sheet pans.
  • If your pan is very full, the vegetables may steam a little more than roast.
  • Always use a meat thermometer and cook the chicken to 165 degrees.
  • The lemon zest and feta add a really nice fresh finish.