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One-Pan Stovetop Chicken Thighs with Roasted Vegetables

This one-pan stovetop meal features succulent chicken thighs seasoned with a blend of spices, accompanied by a colourful medley of potatoes, carrots, zucchini, bell peppers, red onion, and celery, all cooked to perfection for a flavorful and hassle-free dinner.
Print Recipe
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Course: Main Course
Keyword: chicken, chicken thighs, roasted vegetables

Ingredients

  • 2 pieces Chicken thighs bone in, skin on
  • 1 cup mixed vegetables
  • 1 cup Potatoes skin on, diced
  • Olive oil Use desired amount
  • 1 tbsp Garlic powder
  • 1 tbsp Cinnamon powder
  • 1 tsp Cayenne pepper
  • 1 tbsp Rosemary Dried
  • 2 tbsp Chicken spices
  • Salt & pepper to taste
  • 1/2 cube Chicken stock melted in water

Instructions

Prepare the chicken thighs

  • Pat the chicken thighs dry with paper towels and place them in a large mixing bowl with your vegetables. Drizzle with 1 tablespoon of olive oil and sprinkle on your spices Toss until the chicken thighs and vegetables are evenly coated.

Cook on the Stovetop:

  • Heat a large, deep skillet or frying pan over medium-high heat. Add a bit of olive oil to coat the pan. Place the seasoned chicken thighs in the pan, skin side down, and cook for 5-6 minutes until golden brown. Flip the chicken thighs and cook for an additional 5-6 minutes.

Add Vegetables & Chicken Stock:

  • Add your vegetables and cook everything together for an additional 10-15 minutes, stirring occasionally, until the chicken is cooked through, and the vegetables are tender. Melt the chicken stock with boiling water and add mix to the pan and cover.

Serve:

  • Serve your one-Pan Stovetop Chicken Thighs with Roasted Vegetables

Notes

This one-pan stovetop recipe is quick, easy, and flavorful—a perfect option for a delicious and hassle-free meal. Enjoy!