The Local Ladle

One-Pan ChickenThighs & Vegetables

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Winner winner chicken dinner!  This recipe could not be more perfect for this chilly weather, when all I want is something fast and warm!

Don’t be afraid have some fun with changing up the ingredients in the one-pan recipe too!  Your options are endless. This recpie is just one I have found to be my personal favorite!   This is also a really great recipe to adjust to what veggies are in season.

One-Pan Chicken Thighs & Vegetables

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Serves about 5 -6 guests

INGREDIENTS 

  • 6-7 bone-in, skin-on chicken thighs
  • 2 large Sweet potatoes (mine were purple sweet potatoes), peeled and cut into large chunks
  • 2 small to medium Red onions, cut into large chunks
  • 1 lb. little potatoes (assorted colors)
  • About 2 cups of small heirloom tomatoes
  • Assorted mushrooms (your choice- but I suggest thick and meaty!)
  • 1 lemon cut into thin slices
  • 2-3 Tbsp. olive oil
  • 1-2 tsp of Cumin (for chicken)
  • A few sprigs of dried thyme
  • Salt to taste
  • Freshly ground pepper

INSTRUCTIONS 

  1. Preheat oven to 425F.
  2. Season the chicken thighs with salt, peper, and a little cumin.
  3. Place the chicken, potatoes, onions, and mushrooms onto a rimmed cookie sheet. Drizzle on the olive oil and season veggies with salt and pepper.  Place the sprigs of thyme over the top.
  4. About half way through the cooking proccess, add the tomatoes (about 12 min).  Roast for 25-28 min.  or until chicken reads 165F. Serve warm!

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