Some nights you are just at a loss for what to do for dinner, what ingredients you'll need, or if you're even up for cooking at all. Before you pick up the Chinese takeout brochure, try this one-pan roasted chicken and vegetables! It's so easy and while it's in the oven you can relax from your day and spend more time with fam.
This might be hands-down one of the easiest recipes out there. Everything goes into a pan and into the oven and about 1 hour later you eat! You might even have to set an alarm to get up off the sofa to go get it. It's optional if you want to create a gravy out of the drippings from the pan (literally takes under a minute depending on how fast you can twirl your wrist to whisk), but highly recommended! Honestly, when I have no idea what to make, I make this. I most likely already have all the ingredients.
Ingredients:
4 chicken thighs, skin on, bone-in
4 russet potatoes, peeled and sliced
4 large carrots, peeled and roughly chopped
5 garlic cloves, peeled and sliced once lengthwise
2 yellow onions, peeled and quartered
4 fresh sprigs of thyme (optional, or any other fresh herb)
1 tblsp paprika (optional, but tasty)
Salt and Pepper
Olive oil
1 tblsp cornstarch, wheat flour, or Gluten-Free All-Purpose Flour (if making gravy)
Instructions:
1. Preheat oven to 400 degrees F. Line a baking dish with foil.
2. Layer sliced potatoes over the bottom of the baking dish. Place chicken, skin side up, on top of potatoes. Stuff spaces in between chicken with carrots, garlic, onion, and thyme.
3. Drizzle everything with paprika, salt and pepper, and olive oil until everything is evenly coated and to taste preference.
4. Bake covered with foil for 30 minutes and then uncovered for another 30 minutes or until chicken juices run clear when cut with a knife and carrots and potatoes are tender.
5. To make the gravy: Collect the juices from the baking dish into a bowl. Season with a little more salt and pepper and add 1 tblsp of flour of your choice. Whisk until gravy is thickened.
Enjoy!!
