Historically, we have bad luck with recipes that claim to be the “best ever,” or anything of that nature. The previous version of our website even had a specific “best ever” tag, and they were universally bad recipes. I don’t know that we’ve had anything promise to change my life before though, and this actually looks pretty decent. Plus it’s a one-pan meal, so we obviously have to try it!
- Chicken thighs
- Whatever vegetables you have on hand (I used carrots, an onion, brussels sprouts, potatoes, and mushrooms)
- Olive oil, salt, and pepper
Preheat oven to 500°. Line a pan with tin foil. Chop all veggies into large bite-sized pieces. Drizzle with olive oil, then toss with pepper and “more salt than you think you need.” Arrange vegetables in the pan so that they’re cozy, but not on top of each other.
Peel the skin back from the chicken, season both sides generously with salt and pepper, put the skin back. Pat the skin dry with a paper towel. Place chicken directly on top of veggies, skin side up.
Bake at 500° for 50 minutes (OR LESS, as I talk about later).
RP Servings: 3ish
Stars: 5 IF you take the temperature of the chicken rather than just cooking it for 50 minutes!! I only cooked my chicken for 30 minutes before checking the temperature, and it was absolutely done. Smaller thighs would need even less time. 50 minutes would have made for inedible chicken. It depends a lot on the size of your chicken thighs, as well as what temperature your oven actually gets to when it says it’s at 500°.
I was worried that I had cut my veggies up too small, but since I only cooked the chicken for 30 minutes, the size worked out perfectly. The fat from the chicken drips down into the veggies and makes them amazing. Our biggest complaint was that we wanted more vegetables! We easily ate all of them, and wanted more. I think next time, I’ll do two large pans of veggies with three chicken thighs on top of each pan. I’m also curious to try just putting salt and pepper on the outside of the chicken rather than going under the skin. Regardless, this was a great version of simple roasted chicken and vegetables, and I’ll definitely be using this method again. It may have changed my life after all!