Herb & Citrus Chicken Thighs One-Pan Dinner

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 large lemon, zested and juiced
• 1 orange, zested and juiced
• 4 medium carrots, peeled and chopped
• 2 cups baby potatoes, halved
• 1 onion, cut into wedges
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F. Season chicken thighs with salt, pepper, thyme, rosemary, and paprika.
2. 2 In a large oven-safe skillet, heat olive oil over medium heat. Sear chicken skin-side down for 5 minutes until golden.
3. 3 Remove chicken and add carrots, potatoes, and onions to the skillet. Toss with lemon and orange zest and juice.
4. 4 Place chicken on top of veggies, skin-side up. Scatter minced garlic around the pan.
5. 5 Roast in the oven for 30 minutes or until chicken is cooked through and vegetables are tender.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Oven-safe skillet
• Baking sheet (optional)

Variations

• Add a splash of white wine to the pan before roasting for extra flavor.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• If fresh herbs are unavailable, use an additional 1/2 teaspoon of dried herbs.
• Substitute orange with another citrus like grapefruit for a unique twist.

Pairings

• Steamed asparagus
• Roasted Brussels sprouts

Nutrition

Tips

• For crispy skin, ensure the chicken is dry before seasoning.
• If you prefer boneless thighs, adjust the cooking time slightly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15 minutes.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad
• Pair with a crusty baguette

FAQ