I know I say it A LOT but this is seriously one of the easiest recipes EVER!!! I’m all about quick and easy recipes lately. There’s just too many other things I’d rather be doing during the summertime! Aside from being quick, easy, and a one pan recipe, this is also a very budget-friendly recipe as well! Win win win!!!!
Preheat your oven to 375°F. Line a 9″ X 13″ glass pan with parchment paper, this is only for ease of clean-up so skip this step if you’d like. I am obsessed with vintage Pyrex and pick it up whenever I can at estate sales and garage sales. I have had one break on me in the oven however, so I usually bake this in my newer ones. I love having the lid for ease of storing leftovers and stacking in the fridge!
The great thing about this recipe is that you can customize it to your liking. Just remember to choose vegetables that will have about the same cooking time. I usually do potatoes and carrots but decided to throw in some turnips this time because we still have some from the garden. Adjust quantities to your preferences as well. If everyone loves carrots more than potatoes, do more carrots! Adding onions to this is great too, I just ran out of room! I never peel my potatoes anymore, just give them a good scrub with a stiff brush. Chop all your vegetables into about 1 1/2″ chunks.
Place six bone-in chicken thighs in the prepared pan. Nestle the veggies in and around the chicken. Season with salt, pepper, and garlic powder and drizzle with a little olive oil. Throw it in the oven and let it cook for about 45 min to an hour. Temp test your chicken to 165°F.
So simple and so delicious! We had this with a small dinner salad and some of our sweet corn that we saved before the coons got the rest! I’ve been making this for a long time and it is always much loved. Enjoy!