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Crispy One-Pan Garlic Parmesan Chicken Thighs with Roasted Vegetables

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A fuss-free, flavorful dinner featuring crispy garlic Parmesan chicken thighs roasted alongside tender, caramelized vegetables in one pan. Perfect for busy weeknights and cozy meals.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 4 cloves garlic, minced
  • ½ cup finely grated Parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 1 medium zucchini, cut into thick half-moons
  • 1 red bell pepper, sliced
  • 1 cup baby carrots, halved lengthwise
  • 1 small red onion, cut into wedges
  • 1 tablespoon chopped fresh parsley or thyme (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss zucchini, bell pepper, carrots, and onion with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and half the minced garlic. Spread evenly on one side of a large rimmed baking sheet.
  3. Pat chicken thighs dry with paper towels.
  4. In another bowl, combine Parmesan, smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and remaining garlic.
  5. Rub the remaining 2 tablespoons olive oil over the chicken thighs. Press the Parmesan mixture firmly onto the skin side of each thigh.
  6. Place chicken thighs skin side up on the other half of the baking sheet, spacing them apart.
  7. Bake for 30-35 minutes. At about 20 minutes, check the chicken and gently toss the veggies with tongs to promote even roasting.
  8. Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden brown and crisp; veggies should be tender and slightly caramelized.
  9. Remove from oven and sprinkle lemon zest and chopped parsley or thyme over everything.
  10. Let chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Press Parmesan firmly onto chicken skin for a crispy crust. Toss veggies halfway through cooking for even roasting. Tent loosely with foil if Parmesan browns too quickly after 25 minutes. Let chicken rest before serving to lock in juices. Reheat leftovers in oven at 375°F for 10-15 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: garlic parmesan chicken, one-pan dinner, roasted vegetables, crispy chicken thighs, easy dinner, weeknight meal, healthy chicken recipe

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