Another one-pan dinner that takes around 15 minutes to prepare. Bone-in chicken thighs roast alongside carrots, green beans, potatoes, and red onion, all seasoned with rosemary and thyme. The vegetables can be swapped for whatever is in season or already in the fridge.
Chicken & vegetables
Seasoning & oil
Preheat the oven
Heat to 220°C / 200°C fan. Line a large rimmed baking sheet with parchment paper.
Toss the vegetables
Add all the chopped vegetables, garlic, and herbs to the baking sheet. Drizzle with oil and toss to coat.
Add the chicken
Nestle the chicken thighs among the vegetables, sitting them slightly on top so the skin is exposed and will crisp in the oven.
Season
Sprinkle the salt and pepper evenly over the chicken and vegetables.
Roast
Bake for 30–35 minutes, turning the vegetables every 10 minutes, until the chicken is cooked through to an internal temperature of 75°C and the potatoes are tender.
Serve
Divide between four plates and serve straight away.
Bone-in, skin-on thighs give the best result here — they stay juicy during the time it takes the vegetables to roast. Boneless, skinless thighs will also work but increase the oil to 1 tbsp. Chicken breast is not recommended as it tends to dry out. The vegetables are easy to swap: parsnips or rainbow carrots in place of regular carrots, broccoli or asparagus instead of green beans, sweet potato instead of red potato, and shallots or yellow onion instead of red onion. Leftovers keep in the fridge for up to 4 days or can be frozen for up to 3 months.
