Roasted Chicken and Vegetables

This one-pan dinner pairs seasoned chicken thighs with potatoes, carrots, zucchini, and red onion. Staggering the vegetables gives the dense pieces time to soften without turning the zucchini to mush, while high heat encourages browned edges.

Details

• Yield: 4 servings
• Prep: 20 minutes
• Roast: 30 to 38 minutes
• Oven: 425°F/220°C

Ingredients

• 1 pound baby potatoes, halved or quartered to 1-inch pieces
• 3 medium carrots, cut into 1/2-inch slices
• 1 medium red onion, cut into 1-inch wedges
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon fine salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 medium zucchini, cut into thick half-moons
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Equipment

Use a large rimmed sheet pan, cutting board, chef’s knife, two bowls, tongs, flexible spatula, and instant-read thermometer. Keep a separate clean plate for the cooked chicken.

Method

1. Heat the oven to 425°F/220°C. Toss potatoes, carrots, and onion on the pan with 1 1/2 tablespoons oil and half the seasonings. Roast for 12 minutes.
2. Meanwhile, pat the chicken dry. Toss it in a bowl with 1 tablespoon oil and the remaining seasonings. In a separate bowl, coat zucchini with the remaining 1/2 tablespoon oil.
3. Turn the first vegetables. Add chicken in a single layer, leaving space around each piece, and roast 12 minutes.
4. Add zucchini and turn the chicken. Roast another 8 to 14 minutes, until the thickest part of every thigh reaches at least 165°F/74°C and the potatoes are tender when pierced.
5. Rest the chicken for five minutes. Drizzle the pan with lemon juice, scatter with parsley, and serve with the vegetables.

Cues and troubleshooting

Pieces of similar size cook evenly. If the vegetables steam rather than brown, they are crowded; divide them between two pans and rotate their positions halfway through. If the chicken is ready before the potatoes, move it to the clean plate and return the pan to the oven. Very large thighs may need extra time. Temperature, not color or juices, is the dependable doneness check.

Substitutions

Use sweet potato instead of baby potatoes, cutting it into 3/4-inch cubes. Bell pepper, broccoli florets, or green beans can replace zucchini and should be added during the final roasting stage. Boneless chicken breast also works, but thickness varies; begin checking early and remove each piece at 165°F/74°C. Fresh rosemary or thyme can replace the dried seasoning.

Storage and safety

Refrigerate leftovers in shallow airtight containers within two hours and use within four days. Reheat chicken and vegetables to 165°F/74°C. Freeze portions for up to two months, though zucchini softens after thawing. Wash hands, tools, and surfaces after contact with raw chicken, prevent its juices from touching ready-to-eat foods, and never return cooked food to the unwashed raw-chicken plate.