This One Pan Chicken Thigh Dinner is the epitome of comfort food, offering a hearty and satisfying meal that’s as easy to make as it is delicious. The combination of succulent chicken thighs seasoned with herbs and spices, then roasted to perfection with a medley of vegetables, creates a dish that’s bursting with flavors and textures. The honey-chili glaze adds a delightful sweetness and a touch of heat, making each bite an unforgettable experience.
Perfect for busy weeknights or a cozy family dinner, this one-pan wonder is not just about convenience; it’s about bringing people together around the table to enjoy a meal that’s cooked with love. The vibrant colors of the roasted vegetables, the golden-brown crispiness of the chicken, and the aromatic blend of seasonings make this dish a feast for the senses. It’s a testament to how simple ingredients, when combined thoughtfully, can create a meal that’s both nourishing and immensely satisfying.
Ingredients:
- 5 chicken thighs
- 1 teaspoon oregano
- Salt, to taste
- Black pepper, to taste
- 4-5 potatoes, roughly chopped
- 7-8 small carrots
- 2 tablespoons olive oil
- Butter, a knob for frying
- 1 onion, chopped
- 4 large cloves of garlic, chopped
- A handful of parsley leaves
- 90 ml honey
- 100 ml sweet chili sauce
- 2 tablespoons lemon juice
- 3 tablespoons soy sauce
- 3/4 tablespoon Dijon mustard
Directions:
Combine and Bake: Return the chicken thighs to the pan, nestling them among the vegetables. Preheat the oven to 200°C (392°F) and bake the chicken and vegetables for 25-35 minutes, or until the chicken is fully cooked through and the vegetables are tender.
Prep the Chicken: Season the chicken thighs with oregano, salt, and black pepper on both sides.
Sear the Chicken: In a large oven-proof skillet or pan, heat the olive oil and a knob of butter over medium heat. Add the chicken thighs skin-side down and sear until the skin is golden and crispy, about 3-5 minutes. Flip and sear the other side for an additional 3 minutes. Remove the chicken from the pan and set aside.
Cook the Vegetables: In the same pan, add the chopped onion and fry until translucent. Add the roughly chopped potatoes and carrots to the pan, stirring occasionally, until they start to soften and brown at the edges.
Add Garlic and Parsley: Stir in the chopped garlic and parsley, cooking for another minute until fragrant.
Make the Sauce: In a bowl, whisk together the honey, sweet chili sauce, lemon juice, soy sauce, and Dijon mustard. Pour this mixture over the vegetables in the pan, stirring to coat everything evenly.
Serve: Once cooked, let the dish rest for a few minutes before serving. Enjoy this flavorful and comforting One Pan Chicken Thigh Dinner with a sprinkle of fresh parsley on top for an extra touch of freshness.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 520 kcal | Servings: 5 servings
