Best 3 One Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For Recipes

Looking for a one-pan dish that's easy to make, packed full of flavor, and won't break the bank? Look no further than this one-pan rosemary chicken thighs and roasted winter vegetables! This hearty and healthy meal is perfect for a busy weeknight dinner or a cozy weekend brunch. With just a few simple ingredients and minimal prep, you can have a delicious meal on the table in under an hour.

Let's cook with our recipes!

ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES

One-Pan Crispy Chicken Thighs with Roasted Vegetables image

Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.

Provided by Girl vs Dough

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes

Steps:

Heat oven to 450°F.
In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

Nutrition Facts : Calories 870, Carbohydrate 45 g, Cholesterol 210 mg, Fat 8, Fiber 5 g, Protein 71 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 1/2 g

ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY

One-Pan Winter Chicken Roast Recipe by Tasty image

Here's what you need: large sweet potato, brussels sprouts, apples, skins on chicken thigh, olive oil, salt, pepper, garlic, fresh rosemary, fresh thyme

Provided by Robin Broadfoot

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large sweet potato, cubed
1 lb brussels sprouts, halved
2 apples, sliced
4 skins on chicken thigh
4 tablespoons olive oil
salt, to taste
pepper, to taste
3 cloves garlic, minced
1 tablespoon fresh rosemary
2 tablespoons fresh thyme

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they're evenly distributed.
Lay the chicken thighs on top.
Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
Sprinkle with the garlic, rosemary, and thyme.
Turn the chicken over and season on the other side, then return to skin-side up.
Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 40 grams, Fat 20 grams, Fiber 8 grams, Protein 35 grams, Sugar 19 grams

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY

One-Pan Maple Rosemary Chicken Recipe by Tasty image

Winter Dinner For Four

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups purple potato, halved
1 ½ cups brussels sprouts, halved
1 ½ cups baby carrots
1 ½ cups butternut squash, diced
1 red apple, sliced
½ large red onion, diced
olive oil, to taste
salt, to taste
pepper, to taste
1 teaspoon dried sage, to taste
¼ cup dijon mustard
¼ cup maple syrup
3 cloves garlic, minced
1 teaspoon fresh rosemary
1 tablespoon lemon juice
4 chicken thighs

Steps:

Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
Serve the chicken with the vegetables.
Enjoy!

Nutrition Facts : Calories 467 calories, Carbohydrate 51 grams, Fat 14 grams, Fiber 7 grams, Protein 36 grams, Sugar 20 grams

Tips:

Mise en Place: Before starting the recipe, gather and measure all the ingredients and chop the vegetables. This will ensure the cooking process is smooth and efficient.
Choose the Right Vegetables: Select winter vegetables that are in season and roast well, such as carrots, parsnips, Brussels sprouts, or butternut squash. You can also add other root vegetables like turnips or rutabagas.
Seasoning is Key: Generously season the chicken thighs and vegetables with a mixture of rosemary, thyme, garlic, salt, and pepper. This will enhance the flavor and create a delicious roasted aroma.
Use a High-Quality Olive Oil: Choose a good quality extra virgin olive oil for roasting the vegetables. The oil will add flavor and help the vegetables caramelize.
Roast at High Temperature: Preheat the oven to 425°F (220°C) to ensure the vegetables roast quickly and evenly. This will give them a nice golden-brown color and a slightly crispy texture.

Conclusion:

This one-pan rosemary chicken thighs and roasted winter vegetables dish is a delicious and versatile meal that is perfect for a cozy dinner or a special occasion. The combination of succulent chicken, roasted vegetables, and flavorful rosemary creates a satisfying and nutritious meal that is easy to prepare and clean up. Whether you are a seasoned cook or just starting out, this recipe is sure to impress your family and friends. So gather your ingredients, preheat your oven, and let's get cooking!