Imagine a dish that transforms simple ingredients into a culinary masterpiece that will have your family begging for seconds. This Pan Roasted Chicken and Vegetables recipe is not just another dinner - it's a flavor explosion that combines crispy, golden-brown chicken with perfectly caramelized vegetables in one stunning skillet. Whether you're a busy home cook or a weekend culinary enthusiast, this recipe promises restaurant-quality results with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Remove chicken thighs from refrigerator and let them sit at room temperature for 15 minutes to ensure even cooking.
- Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika, ensuring even coverage.
- Heat olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat. Once oil is shimmering, place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden brown and crispy.
- Flip chicken thighs and cook for an additional 2-3 minutes to brown the other side.
- Remove chicken from pan and set aside. In the same pan, add mixed vegetables, tossing them in the remaining oil and chicken drippings.
- Arrange chicken thighs on top of the vegetables, skin-side up. Transfer the skillet to the preheated oven.
- Roast for 25-30 minutes, or until chicken internal temperature reaches 165°F (74°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Serve hot, with chicken thighs placed atop the roasted vegetables, and optionally garnish with fresh herbs like parsley or thyme.
Tips
- Room Temperature Magic: Always let your chicken sit out for 15 minutes before cooking to ensure even heat distribution and more consistent results.
- Dry Chicken = Crispy Skin: Use paper towels to thoroughly pat chicken thighs dry. This crucial step helps achieve that irresistible crispy, golden skin.
- Cast-Iron Skillet Superiority: If possible, use a cast-iron skillet. It provides superior heat retention and helps create an incredible crust on the chicken.
- Don't Overcrowd: Make sure vegetables are spread in a single layer to allow proper caramelization and prevent steaming.
- Temperature is Key: Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C) without overcooking.
- Resting Period: Always let the chicken rest for 5 minutes after cooking. This allows juices to redistribute, ensuring each bite is incredibly juicy and tender.
Nutrition Facts
Calories: 295kcal
Carbohydrates: 24g
Protein: 23g
Fat: 29g
Saturated Fat: g
Cholesterol: 90mg
