Ultimate One-Pan Roasted Chicken with Veggies 🥔🥕🍄
Prep Time: 15 minutes
Cooking Time: 50 minutes
Servings: 4
Calories per Serving: ~600 kcal
🛒 Ingredients:
For the Chicken & Marinade 🍗
4 chicken thighs (bone-in, skin-on for best flavor)
3 tbsp olive oil
3 cloves garlic (minced) 🧄
2 tbsp soy sauce
1 tbsp honey 🍯
1 tsp dried thyme
1 tsp paprika
Salt & black pepper to taste
For the Vegetables 🥦
500 g baby potatoes (halved) 🥔
3 carrots (cut into chunks) 🥕
200 g mushrooms (halved) 🍄
2 tbsp fresh parsley 🌿 (chopped)
👩🍳 Instructions:
Preheat oven to 200°C (400°F). In a large bowl, whisk olive oil, garlic, soy sauce, honey, thyme, paprika, salt, and pepper. Toss chicken thighs in the marinade and let sit for 10 minutes. Arrange potatoes, carrots, and mushrooms in a baking dish, drizzle with some marinade, and mix well. Place chicken thighs on top of the vegetables. Roast uncovered for 45–50 minutes, until the chicken is golden and cooked through and the veggies are tender. Sprinkle with fresh parsley before serving.
💡 Notes & Variations:
Swap chicken thighs for drumsticks or breasts if preferred.
Add bell peppers or zucchini for extra color and flavor.
For a spicier kick, add chili flakes to the marinade.