This incredibly flavorful one-pan chicken thighs recipe combines perfectly seasoned chicken with a medley of Mediterranean vegetables for a complete, satisfying meal. The secret lies in the honey-soy glaze that caramelizes beautifully in the oven, creating crispy-skinned chicken thighs alongside tender, herb-infused vegetables. It’s the kind of recipe that makes weeknight dinners feel special while requiring minimal effort and cleanup.
Ingredients
For the Chicken:
- 4 chicken thighs, bone-in, skin-on (800g / 1.8 lbs)
- 1 tbsp tomato paste (15g / 0.5 oz)
- 1 tbsp honey (20g / 0.7 oz)
- 2 garlic cloves, minced (10g / 0.35 oz)
- 2 tbsp soy sauce (30ml / 1 fl oz)
- 2 tbsp olive oil (30ml / 1 fl oz)
- 1 tbsp butter (15g / 0.5 oz)
- Salt and black pepper to taste
For the Vegetables:
- 2 medium potatoes, cubed (400g / 14 oz)
- 1 large carrot, sliced (150g / 5.3 oz)
- 1 bell pepper, chunked (150g / 5.3 oz)
- 1 medium onion, wedged (150g / 5.3 oz)
- 3 garlic cloves, crushed (15g / 0.5 oz)
- 2 medium tomatoes, quartered (300g / 10.6 oz)
- 1 medium eggplant, cubed (250g / 8.8 oz)
- 1 tsp Italian herbs (2g / 0.07 oz)
- 1 tsp paprika (2g / 0.07 oz)
- 3 tbsp olive oil (45ml / 1.5 fl oz)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven: Set oven to 180°C (360°F/Gas Mark 4).
- Prepare chicken marinade: In a small bowl, mix tomato paste, honey, minced garlic, soy sauce, olive oil, and butter. Season with salt and pepper.
- Season chicken: Pat chicken thighs dry and season both sides with salt and pepper. Brush generously with the honey-soy marinade, ensuring even coverage.
- Prepare vegetables: Cut potatoes, carrot, bell pepper, onion, tomatoes, and eggplant into bite-sized pieces. Place in a large roasting pan.
- Season vegetables: Drizzle vegetables with olive oil, add crushed garlic, Italian herbs, paprika, salt, and pepper. Toss to coat evenly.
- Arrange and bake: Nestle the marinated chicken thighs among the vegetables, skin-side up. Bake for 25-30 minutes until chicken skin is golden and crispy, and internal temperature reaches 74°C (165°F).
- Rest and serve: Let rest for 5 minutes, then garnish with fresh chopped parsley before serving.
Time and Serving Information
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4 people
Nutrition (Per Serving)
Calories: 385 | Protein: 28g | Carbs: 32g | Fat: 18g | Fiber: 6g
Why This Recipe is Healthy
This one-pan chicken thighs recipe delivers exceptional nutritional value while satisfying your taste buds. Chicken thighs provide high-quality protein essential for muscle maintenance, along with important minerals like selenium and phosphorus. The colorful vegetable medley offers a wide spectrum of vitamins, antioxidants, and fiber – bell peppers provide vitamin C, carrots supply beta-carotene, and eggplant contains anthocyanins with anti-inflammatory properties. The combination of complex carbohydrates from potatoes and fiber from vegetables helps maintain steady blood sugar levels. Using olive oil adds heart-healthy monounsaturated fats, while the minimal processing and fresh ingredients make this a wholesome, balanced meal that supports overall health and provides sustained energy.