3 ratings

One-Pan Chicken Thighs Over Seasonal Vegetables With Herb Salad

Throw the chicken and veggies in a pan and let the magic happen in the oven
one-pan chicken dish
Jacqui Wedewer/The Daily Meal

This recipe comes to us from Cook Space, a culinary studio in New York City designed to help home cooks build confidence in the kitchen. Cook Space chefs approach cooking without the restraints of a strict recipe, allowing the creator’s personal preferences and favorite flavors influence the dish so it’s uniquely their own. Feel free to follow this recipe verbatim, or use it as a starting point to create something you love.

Watch this recipe video to get even more tips from Cook Space’s chef Tom Coughlan: 


Make the salad while the chicken is in the oven.


For the one-pan chicken and vegetables:

  • 2 Pounds chicken thighs, bone in and skin on
  • 3 Tablespoons canola oil
  • 1/2 Pound carrots, diced
  • 1/2 cabbage head, sliced
  • 1/2 onion, sliced
  • 1 Tablespoon cumin
  • 1 Tablespoon coriander
  • 2 Tablespoons white vinegar
  • Kosher salt to taste

For the herb salad:

  • 1/4 Cup fresh mint
  • 1/4 Cup fresh parsley
  • 1/4 Cup fresh cilantro
  • Vinegar to taste
  • Olive oil to taste
  • Kosher salt to taste


For the one-pan chicken and vegetables:

Preheat oven to 400 degrees F.

Season chicken with salt and spices.

Heat oil in a pan until it starts to shimmer but is not too hot that it starts to smoke. Put the chicken in the pan, skin side down. The chicken should not stick if the pan is hot enough.

Cook until the skin starts to brown and gets a bit crispy. Remove from the pan.

Add more oil to the pan if needed and add the vegetables, seasoning them with salt and any other preferred spices.

Cook for 2-3 minutes, making sure to toss and stir the vegetables to evenly coat with oil.

Place chicken on top of the vegetables in the pan and place in the preheated oven. Bake for 30 minutes or until the chicken is cooked through and the vegetables are tender and charred.

Remove the chicken from the pan and return the pan with vegetables to the stove at a medium heat.

Splash with vinegar and cook until the smell of vinegar has cooked off.

Toss vegetables once again to coat completely in pan sauce and plate with the chicken.

For the herb salad:

Pick whole leaves of rinsed herbs.

Toss in a bowl with salt, oil and vinegar.