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Easy One-Pan Summer Dinner with Crispy Chicken and Roasted Veggies

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A quick and easy one-pan meal featuring crispy bone-in, skin-on chicken thighs roasted alongside a medley of summer vegetables, perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 g)
  • 2 tablespoons olive oil (for chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder (or 3 cloves fresh garlic, minced)
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs like thyme or rosemary sprigs (optional)
  • 1 medium zucchini, sliced into half-moons (about 7 oz / 200 g)
  • 1 red bell pepper, cut into bite-sized pieces (about 5.3 oz / 150 g)
  • 1 yellow bell pepper, cut into bite-sized pieces (about 5.3 oz / 150 g)
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes (about 5.3 oz / 150 g)
  • 2 tablespoons olive oil (for veggies)
  • 1 teaspoon dried Italian herbs or herbes de Provence
  • Salt and pepper, to taste
  • Optional: Fresh lemon wedges for serving
  • Optional: Red pepper flakes
  • Optional: Parmesan cheese, grated

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
  2. Pat the chicken thighs dry thoroughly with paper towels to remove excess moisture.
  3. In a small bowl, mix 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs, including under the skin if possible.
  4. In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper until evenly coated.
  5. Arrange the chicken thighs skin side up on one side of the sheet pan, leaving space around them for heat circulation. Spread the veggies out on the other side in a single layer.
  6. Roast in the oven for 30-35 minutes. Halfway through (15-18 minutes), use tongs to gently stir or flip the veggies for even caramelization, keeping the chicken skin side up.
  7. Check for doneness: chicken skin should be golden and crisp, and internal temperature should reach 165°F (74°C). Veggies should be tender with browned edges.
  8. Optional: Squeeze fresh lemon juice over the dish or sprinkle with fresh herbs and grated Parmesan cheese before serving.
  9. Serve immediately while hot and fresh.

Notes

Patting the chicken dry is crucial for crispy skin. Avoid overcrowding the pan to ensure even roasting. If chicken skin isn’t crisping enough, broil for 2-3 minutes at the end but watch closely to prevent burning. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispness.

Nutrition

Keywords: one-pan dinner, crispy chicken, roasted veggies, summer recipe, quick meal, easy dinner, healthy, gluten-free

Find it online: https://flurpchef.com/easy-one-pan-summer-dinner-recipe-with-crispy-chicken-and-roasted-veggies-perfect-for-quick-meals/