Best 2 One Pan Chicken Thighs And Vegetables Recipes
Chicken thighs are a flavorful and affordable cut of meat that can be cooked in a variety of ways. One-pan chicken thighs and vegetables is a simple and delicious meal that can be prepared in under an hour. This dish is perfect for busy weeknights or for a quick and easy weekend meal. The chicken thighs are seasoned with a flavorful blend of herbs and spices, and then cooked with a variety of vegetables such as potatoes, carrots, and onions. The result is a juicy and succulent chicken dish that is packed with flavor and nutrients.
Here are our top 2 tried and tested recipes!
ONE-PAN ROSEMARY CHICKEN THIGHS AND ROASTED WINTER VEGETABLES FOR 2
My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.
- Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.
- Bake in the preheated oven until starting to soften, about 15 minutes.
- Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.
- Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 42.2 g, Cholesterol 140.1 mg, Fat 37 g, Fiber 7.8 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 1972.8 mg, Sugar 11.1 g
ONE-PAN CHICKEN THIGHS AND VEGETABLES
Steps:
- Step 1: Add 1 Tbsp. oil to medium skillet, and heat over medium-high heat. Season the chicken thighs, and add to the skillet, cooking 5 minutes a side or until nice color develops on both sides. Remove.
- Step 2: While the chicken cooks, slice onion, carrot, and potato into thin bite-size pieces, medallions for the carrots and potatoes, slices for the onion.
- Step 3: Add remaining oil and potatoes and carrots, sautéing for 5-6 minutes. Add onion, and sauté until nice color develops, another 5 minutes.
- Step 4: Before fully cooked, add the chicken thighs back to the pan, add the white wine, and cover. Cook, stirring occasionally, until the thighs register at 165 degrees.
Tips for Making One-Pan Chicken Thighs and Vegetables:
- Use bone-in, skin-on chicken thighs. The bones and skin add flavor and help keep the chicken moist.
- Season the chicken thighs generously with salt and pepper. This will help them develop a nice crispy skin.
- Use a variety of vegetables. This will add color, flavor, and nutrients to the dish.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Don't overcrowd the pan. If the pan is too crowded, the vegetables will steam instead of roast.
- Roast the chicken thighs and vegetables at a high temperature. This will help them brown and caramelize.
- Baste the chicken thighs and vegetables with the pan juices halfway through cooking. This will help keep them moist and flavorful.
- Serve the chicken thighs and vegetables immediately. They are best when served hot out of the oven.
Conclusion:
One-pan chicken thighs and vegetables is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. This dish is also a great way to get your daily dose of protein and vegetables. With a little planning, you can have a healthy and flavorful meal on the table in under an hour.
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