Pan-Seared Chicken Thighs with Roasted Vegetables

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

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Juicy pan-seared chicken thighs accompanied by an assortment of roasted vegetables inspired by regional seasonal produce. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled carrots, 1 large cut red bell pepper, 1 medium sliced zucchini, and 1 medium cut red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp balsamic vinegar, and 1 tsp honey in a large bowl until evenly coated. Spread on a large rimmed baking sheet and roast for 25 minutes, tossing halfway through.
  2. Step 2: While vegetables roast, pat dry 4 bone-in chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp chopped fresh rosemary. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin side down and sear for 6-7 minutes until golden and crisp.
  3. Step 3: Flip chicken thighs and add 3 minced garlic cloves to the pan. Sauté for another 5 minutes until chicken reaches an internal temperature of 165°F and garlic is fragrant but not burned. Remove from heat.
  4. Step 4: Serve the seared chicken thighs alongside the roasted vegetables, spooning any pan juices over the top for extra flavor.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Roasted 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 Pan-Seared Chicken Thighs with Roasted 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Roasted 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 Pan-Seared Chicken Thighs with Roasted 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 Pan-Seared Chicken Thighs with Roasted Vegetables?

Mediterranean chicken 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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