Roasted Meal Pan Dinner (Printable)
Golden roasted chicken with vegetables and potatoes on one pan for effortless cleanup.
# What You'll Need:
→ Protein
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 2 cups baby carrots
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, cut into chunks
05 - 1 yellow bell pepper, cut into chunks
→ Potatoes
06 - 4 medium Yukon Gold potatoes, cut into 1-inch pieces
→ Marinade & Seasonings
07 - 3 tablespoons olive oil
08 - 2 teaspoons dried Italian herbs or herbes de Provence
09 - 1 teaspoon garlic powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, mix together the olive oil, Italian herbs, garlic powder, smoked paprika, salt, and black pepper until well combined.
03 - Place the chicken thighs, potatoes, carrots, onion, and bell peppers on the prepared baking sheet.
04 - Drizzle the marinade over all ingredients. Toss the vegetables and potatoes to coat evenly, then arrange in a single layer. Place chicken skin-side up on top.
05 - Roast for 40 minutes, or until chicken is golden and cooked through to an internal temperature of 165°F, and vegetables are tender.
06 - For crispy skin, broil for 2-3 minutes at the end of cooking time. Watch closely to prevent burning.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- Cleanup is practically non existent since everything cooks on just one tray.
- The high heat caramelizes the vegetables perfectly while keeping the chicken incredibly juicy.
02 -
- Avoid overcrowding the pan or the vegetables will steam instead of getting that desired roasted texture.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
03 -
- Pat the chicken skin dry with paper towels to ensure it gets as crispy as possible.
- Let the meat rest for a few minutes after cooking to allow the juices to redistribute.