Pan-Seared Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Juicy pan-seared chicken thighs paired with a vibrant medley of roasted red, white, and blue vegetables. This American-inspired Fourth of July recipe, ready in about 50 minutes, pairs bone-in skin-on chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 pieces bone-in skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges white onion
• 8 small, halved blue potatoes
• 1 tbsp chopped fresh thyme
• 3 minced garlic cloves
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large chopped red bell pepper, 1 medium white onion cut into wedges, and 8 halved blue potatoes with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat 4 bone-in skin-on chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin side down and sear for 6-7 minutes until skin is golden brown and crispy.
3. Step 3: Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F. Remove chicken from skillet and let rest for 5 minutes.
4. Step 4: Add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Stir in 1 tbsp fresh lemon juice, scraping up any browned bits.
5. Step 5: Serve chicken thighs over the roasted vegetables, drizzling the garlic-lemon pan sauce on top.