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Crispy One Pan Italian Chicken Recipe Easy Roasted Vegetables Dinner

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A quick and easy one-pan Italian chicken recipe featuring crispy skin chicken thighs roasted with vibrant vegetables, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved (fresh or frozen)
  • 1 small red onion, sliced into wedges
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning blend (dried basil, oregano, rosemary, thyme)
  • 3 cloves garlic, minced
  • 1 lemon, zest and juice
  • Salt and freshly cracked black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large mixing bowl, toss the sliced red bell pepper, zucchini, cherry tomatoes, and red onion with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt, and pepper until evenly coated.
  3. Pat the chicken thighs dry with paper towels. In a separate bowl, combine minced garlic, lemon zest, lemon juice, remaining 1 tablespoon olive oil, 1 teaspoon Italian seasoning, salt, and pepper. Rub this mixture all over the chicken thighs, especially under the skin.
  4. Arrange the chicken thighs skin side up on the baking sheet, spaced evenly apart. Surround with the seasoned vegetables in a single layer.
  5. Roast in the oven for 35-40 minutes. At about 20 minutes, use tongs to flip the vegetables for even browning, leaving the chicken skin side up.
  6. If desired, broil for 2-3 minutes at the end to crisp the chicken skin further, watching carefully to avoid burning.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Vegetables should be tender and caramelized.
  8. Let the chicken rest for 5 minutes on the pan before serving.
  9. Garnish with freshly chopped parsley or an extra squeeze of lemon juice if desired.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan to allow even roasting. Flip vegetables halfway through cooking for even caramelization. Broil briefly at the end for extra crispy skin but watch carefully to prevent burning. Let chicken rest before serving to keep it juicy. Leftovers store well in the fridge for up to 3 days and reheat best under the broiler to restore crispiness.

Nutrition

Keywords: Italian chicken, one pan dinner, roasted vegetables, crispy chicken, easy dinner, weeknight meal, healthy chicken recipe

Find it online: https://jodierecipes.com/crispy-one-pan-italian-chicken-recipe-easy-roasted-vegetables-dinner/