Monday Night Special

Transform your weeknight dinners with the comforting, flavor-packed "Monday Night Special" recipe—a one-pan roast combining crispy, golden chicken thighs and perfectly caramelized vegetables. Featuring a medley of juicy bone-in, skin-on chicken, tender russet potatoes, earthy carrots, and fresh zucchini, this dish is seasoned to perfection with garlic, smoked paprika, fresh rosemary, and thyme. A zesty squeeze of lemon ties it all together, infusing the meal with a bright, citrusy note. With just 15 minutes of prep time and a straightforward roasting technique, this hearty, wholesome recipe is ideal for busy evenings, delivering a balanced meal that’s both easy and satisfying. Perfectly crispy, deeply savory, and brimming with vibrant roasted flavors, this dish will quickly become your go-to for deliciously simple weeknight meals.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 4 medium russet potatoes
• 3 large carrots
• 2 medium zucchini
• 3 tablespoons olive oil
• 5 pieces garlic cloves
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 piece lemon

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and chop the potatoes into 1-inch cubes. Slice the carrots into thick rounds, and chop the zucchini into half-moons. Place all the vegetables in a large mixing bowl.

Step 3

Peel and mince the garlic cloves. Add half of the minced garlic to the vegetable bowl.

Step 4

Drizzle 2 tablespoons of olive oil over the vegetables, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly, then spread the vegetables onto a large sheet pan in an even layer.

Step 5

Pat the chicken thighs dry with a paper towel and season both sides with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the smoked paprika.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down until golden and crispy, about 4 minutes. Flip and cook the other side for another 2 minutes. Transfer the chicken thighs onto the sheet pan on top of the vegetables.

Step 7

Sprinkle the fresh rosemary, thyme, and the remaining minced garlic over the chicken and vegetables.

Step 8

Slice the lemon in half and squeeze the juice over the chicken and vegetables. Add the lemon halves to the sheet pan for extra flavor while roasting.

Step 9

Place the sheet pan in the oven and roast for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.

Step 10

Remove the sheet pan from the oven. Let the chicken rest for 5 minutes before serving. Plate the chicken alongside the roasted vegetables, and garnish with additional rosemary if desired.

Nutrition Facts

Serving size	2330.6 grams (2330.6g)

Amount per serving	% Daily Value*
Calories	3390

Total Fat 199.00g	255%
Saturated Fat 51.10g	256%
Polyunsaturated Fat 4.50g
Cholesterol 729mg	243%
Sodium 8259mg	359%
Total Carbohydrate 215.40g	78%
Dietary Fiber 24.90g	89%
Total Sugars 47.20g
Protein 190.20g	380%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 20mg	112%
Potassium 7653mg	163%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 22.3%

Carbs: 25.2%