Auction Block Chicken and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A one-pan marvel featuring juicy chicken thighs and a rainbow of roasted vegetables, finished with a golden herb crust for effortless elegance. This american-inspired one pot ready in about 50 minutes pairs chicken thighs, olive oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season both sides with salt and black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook for 5 minutes until golden brown, then flip and cook for 2 more minutes.
  2. Step 2: Transfer chicken to a plate. Add broccoli florets, sliced bell pepper, zucchini, and red onion to the skillet. Sauté for 4 minutes until vegetables begin to soften, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Return chicken to skillet, skin-side up, and sprinkle with 1 tsp dried rosemary and 1 tsp dried thyme. Pour in 1/4 cup lemon juice and season with additional salt and pepper. Cover with a lid or foil and bake for 25 minutes until chicken reaches 165°F (74°C).
  4. Step 4: Remove lid and bake for 5 more minutes to crisp skin. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Auction Block Chicken and Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Auction Block Chicken and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Auction Block Chicken and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Auction Block Chicken and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Auction Block Chicken and Vegetables?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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