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Easy One-Pan Skillet Dinner Recipe with Crispy Chicken and Roasted Veggies

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A quick and easy one-pan skillet dinner featuring crispy chicken thighs and roasted vegetables, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby potatoes, halved (about 10 oz / 300 g)
  • 1 red bell pepper, sliced into strips
  • 1 medium zucchini, cut into thick half-moons
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or Italian seasoning
  • Fresh parsley, chopped (optional, for garnish)
  • 1 lemon, sliced
  • 1 tablespoon butter (optional, for finishing the veggies)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Rub each thigh with 1 tablespoon olive oil, then season generously with smoked paprika, garlic powder, salt, and pepper on both sides.
  3. In a large bowl, toss the halved baby potatoes, bell pepper strips, zucchini, and onion wedges with 2 tablespoons olive oil, dried thyme, salt, and pepper until evenly coated.
  4. Heat your oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 5-7 minutes without moving them, until the skin is deep golden brown and crispy. Flip and cook for another 2 minutes on the other side.
  5. Nestle the seasoned vegetables around the chicken in the skillet. Tuck lemon slices among the chicken and veggies.
  6. Transfer the skillet to the preheated oven. Roast for 25–30 minutes until the chicken registers 165°F (74°C) internally and the veggies are tender and caramelized. Stir the veggies halfway through roasting to ensure even cooking.
  7. Remove the skillet carefully using oven mitts. If desired, toss veggies with a tablespoon of butter for extra richness. Garnish with chopped fresh parsley before serving.

Notes

Pat chicken dry to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Use high oven heat for caramelized veggies. Rest chicken after roasting for juicy results. Tent with foil if veggies brown too quickly. For dairy-free, skip butter or substitute with olive oil.

Nutrition

Keywords: one-pan dinner, skillet dinner, crispy chicken, roasted vegetables, easy dinner, weeknight meal, comfort food, healthy dinner

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