Chicken thighs roast alongside a bag of steamed vegetables for a weeknight dinner that comes together in one pan and thirty minutes. The medley gives you vegetables done right while the chicken crisps at high heat.

Serves 2. 35 minutes, 8 at the stove.

About 390 calories a serving, 32 g protein, 7 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F (220°C). Pat 4 chicken thighs dry with a paper towel and rub them all over with 2 tablespoons oil, 2 minced garlic cloves, salt, and pepper. Set them skin-side up on a sheet pan and roast for 22 minutes without moving them.22 min
2. While the chicken roasts, open the steam-in-bag vegetables and place the whole bag on the pan around the chicken when the timer shows 7 minutes left. Let both finish together until the chicken skin is golden and crisp and the vegetables are hot all the way through.
3. Move the chicken to plates and pour the steamed vegetables alongside, scraping up any pan drippings to spoon over everything.

Note Swap chicken thighs for bone-in breasts if you prefer; add 5 minutes to roasting time. Leftovers keep three days in the refrigerator and reheat gently in a 350°F oven. Serve with rice or flatbread to catch the pan drippings.