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Pioneer Woman Roasted Chicken and Vegetables

Pioneer Woman Roasted Chicken and Vegetables - recipe card
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This one-pan roasted chicken and vegetables features juicy, golden-brown chicken thighs nestled among caramelized carrots, potatoes, and onions. The vegetables soak up the savory pan juices, creating a hearty, comforting meal that’s perfect for a family dinner or Sunday supper.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g total)
  • 2 tbsp (30 ml) olive oil, divided
  • 1 tsp (5 g) dried thyme
  • 1 tsp (5 g) dried rosemary
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) paprika
  • 1 1/2 tsp (9 g) kosher salt, divided
  • 1/2 tsp (2 g) freshly ground black pepper, divided
  • 1 lb (450 g) baby potatoes, halved (or quartered if large)
  • 3 medium carrots (about 8 oz / 225 g), peeled and cut into 2-inch / 5 cm chunks
  • 1 medium yellow onion (about 8 oz / 225 g), cut into 1-inch / 2.5 cm wedges
  • 2 tbsp (30 ml) extra-virgin olive oil for vegetables
  • 1 tbsp (15 ml) fresh lemon juice (from about 1/2 lemon)
  • 1 tbsp (4 g) fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (204°C). Position a rack in the upper third of the oven. This high-heat roasting will help the chicken skin render and crisp while the vegetables caramelize without burning.
  2. Pat the chicken thighs completely dry with paper towels. This step is critical—moisture on the skin will prevent browning and crispiness. Place them in a large bowl.
  3. In a small bowl, mix together the dried thyme, dried rosemary, garlic powder, paprika, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Drizzle the chicken with 1 tablespoon of olive oil and rub the spice mixture all over the chicken, making sure to get some under the skin if possible. Set aside.
  4. In a large mixing bowl, combine the halved baby potatoes, carrot chunks, and onion wedges. Drizzle with the remaining 1 tablespoon of olive oil plus the 2 tablespoons of extra-virgin olive oil. Season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Toss until all vegetables are evenly coated.
  5. In a large roasting pan or a sturdy sheet pan (at least 11×17 inches / 28×43 cm), arrange the vegetables in a single layer, spreading them out to ensure even roasting. Do not overcrowd—if the pan is crowded, the vegetables will steam instead of roast.
  6. Place the seasoned chicken thighs on top of the vegetables, skin side up. Tuck the onion wedges around the chicken if they are on top; you want the chicken directly over the pan to catch the drippings. There is no need to flip the chicken—leaving it skin side up allows the skin to crisp.
  7. Roast in the preheated oven for 45 to 55 minutes, until the chicken reaches an internal temperature of 165°F (74°C) measured at the thickest part of the thigh without touching the bone. The skin should be deep golden brown and crisp, and the vegetables should be tender when pierced with a fork.
  8. If the vegetables are browning too quickly but the chicken needs more time, loosely tent the pan with aluminum foil for the last 15 minutes to prevent burning. If using a sheet pan, the vegetables may cook faster—check at 40 minutes.
  9. Once done, remove the pan from the oven and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the chicken, making it more succulent.
  10. Just before serving, drizzle the fresh lemon juice over the chicken and vegetables. This brightens the flavor and cuts through the richness. Garnish with fresh parsley if desired.
  11. To serve, place one or two chicken thighs on each plate and pile the roasted vegetables alongside. Spoon any pan juices over the top—this is the best part, so don’t let it go to waste.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezer: Freeze the cooked chicken and vegetables in a freezer-safe container for up to 3 months. Reheating: For best results, reheat in a 350°F (177°C) oven for 10-15 minutes, or until heated through and skin re-crisps. You can also reheat in the microwave for 2-3 minutes, but the skin won’t be as crisp. If frozen, thaw overnight in the fridge before reheating.

Nutrition

Keywords: roasted chicken, chicken and vegetables, one-pan dinner, sheet pan chicken, roasted chicken thighs, Pioneer Woman style, comfort food, weeknight dinner, family meal, oven roasted, root vegetables, easy dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-roasted-chicken-and-vegetables/