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One-Pan Chicken Half-Baked Harvest Recipe

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Ingredients
  

For the Chicken:

  • 4 bone-in skin-on chicken thighs (boneless works too, but the skin adds so much flavor)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Vegetables:

  • 1 cup baby potatoes halved
  • 1 cup cherry tomatoes
  • 1 cup zucchini sliced
  • 1 small red onion quartered
  • 2 cloves garlic minced

For the Sauce:

  • ¼ cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Juice of half a lemon
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried

Instructions
 

Step 1: Prep the Chicken

  • Start by patting your chicken thighs dry with a paper towel. This little trick helps the skin crisp up beautifully in the pan. Rub the chicken with olive oil, then season generously with smoked paprika, garlic powder, oregano, salt, and pepper.
  • If you have time, let the chicken sit for 15-20 minutes to absorb all those amazing flavors.

Step 2: Sear the Chicken

  • Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, place the chicken thighs skin-side down. Let them cook undisturbed for about 5-7 minutes, or until the skin is golden and crispy.
  • Flip the chicken and cook for another 2-3 minutes, then remove it from the pan and set it aside. Don’t worry if it’s not fully cooked yet—it’ll finish up in the oven.

Step 3: Roast the Veggies

  • In the same skillet, toss in the baby potatoes, cherry tomatoes, zucchini, and red onion. Add a pinch of salt and pepper, and give everything a good stir to coat the veggies in those delicious chicken drippings.
  • Cook for about 5 minutes, letting the veggies start to soften and soak up all those amazing flavors.

Step 4: Make the Sauce

  • In a small bowl, whisk together the chicken broth, balsamic vinegar, honey, Dijon mustard, lemon juice, and thyme. Pour this mixture over the veggies, stirring to combine.
  • Pro tip: If you want a little extra sauce (because who doesn’t?), feel free to double the recipe.

Step 5: Bring It All Together

  • Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the veggies. Make sure everything is snug but not overcrowded—this helps everything cook evenly.
  • Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
  • If you want the chicken skin extra crispy, switch to broil for the last 2-3 minutes, but keep a close eye on it!