This one-pan meal combines bone-in chicken thighs with hearty vegetables for a complete dinner. The chicken roasts right on top of the potatoes, tomatoes, bell peppers, and onions, allowing the juices to flavor the vegetables as they cook.
You only need 10 minutes of hands-on prep time before the oven does the rest. It takes about 60 minutes from start to finish. Cooking everything in a single baking dish means fewer pots to wash at the end of the night.
Why this works
- Roasting the chicken skin-side up keeps the skin crisp while the meat stays moist.
- Tossing the vegetables in a single layer under the chicken helps them soften evenly in the pan juices.
- Adding a splash of lemon juice at the end brightens the rich flavors of the roasted meat and vegetables.
Ingredients you'll need
- Chicken thighs: Choose bone-in, skin-on thighs. They hold up well to a long roasting time without drying out.
- Potatoes: Russet or Yukon Gold potatoes work well. Peel them and cut them into even chunks so they finish cooking at the same time as the chicken.
- Bell peppers: Any color of bell pepper is fine. Cut them into large pieces so they do not turn to mush in the oven.
- Tomatoes: Cherry or grape tomatoes are ideal. Halve them before adding them to the pan.
- Olives: Pitted Kalamata or black olives add a salty bite. Leave them whole or slice them in half.
Exact quantities are in the recipe card below.
How to make it
Step 1: Season the chicken
Start by mixing your dry spices with a little olive oil. Coat the chicken thighs thoroughly with this mixture.
Step 2: Prep the vegetables
Chop the potatoes, bell peppers, and red onion. Toss them in your baking dish with the tomatoes and the rest of the olive oil.
Step 3: Assemble and bake
Arrange the seasoned chicken thighs on top of the vegetable mixture, making sure the skin faces up. Scatter the olives around the pan and drizzle with lemon juice. Bake until the chicken reaches a safe internal temperature of 165°F (74°C).
Serve it with
Serve this warm right out of the baking dish. You can add a side of Maple Roasted Brussels Sprouts With Pecans for extra vegetables.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through to 165°F (74°C).
FAQ
Can I use boneless skinless chicken thighs?
Yes, but they will cook much faster than the potatoes. If using boneless thighs, roast the vegetables for 20 minutes first, then add the chicken for the remaining time.
Do I have to peel the potatoes?
You can leave the skins on if you use thin-skinned varieties like Yukon Gold or red potatoes. Scrub them well before chopping.
How do I stop the vegetables from getting soggy?
Use a large enough baking dish so the vegetables are not piled too high. A wider pan helps the moisture evaporate.
