One Pan Chicken Thighs
If you want a dinner that feels comforting, simple, and reliably delicious, these one pan chicken thighs are such a win. The skin turns beautifully crisp while the meat stays tender and juicy, all with very little cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lemon optional, for serving
- 1 lb baby potatoes or chopped Yukon gold potatoes
- 1 cup carrots, green beans, or broccoli optional
Instructions
- Preheat the oven and pat the chicken thighs dry with paper towels. Dry skin helps the chicken brown better, so do not skip this step.
- Place the chicken and vegetables on a sheet pan or in a large oven-safe skillet. Drizzle with olive oil, then sprinkle on the garlic powder, onion powder, paprika, salt, and black pepper. Toss the vegetables to coat and rub the seasoning onto the chicken skin.
- Set the chicken thighs skin side up, leaving a little space between each piece. Spread the vegetables around the chicken in a single layer so everything roasts evenly.
- Bake until the chicken is cooked through and the skin is golden and crisp. If you want extra color, you can finish it under the broiler for a minute or two, watching closely so it does not burn.
- Let the chicken rest for a few minutes before serving. Add a squeeze of lemon if you like, then spoon the pan juices over everything for extra flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer until warmed through so the skin has a chance to crisp back up.