Go Back
For this tasty dish, you need just a few key items. Gather these: - 4 bone-in chicken thighs, skin-on - 1 cup dill pickle juice - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon onion powder - ½ teaspoon black pepper - ½ teaspoon salt - 1 cup cherry tomatoes, halved - 1 cup green beans, trimmed - 1 tablespoon fresh dill, chopped (for garnish) These ingredients work together to create a meal full of flavor. The dill pickle juice adds a tangy kick that brightens the dish. While the main ingredients shine, you can boost the taste with these options: - Lemon slices for zest - Red pepper flakes for heat - Fresh herbs like parsley or thyme Adding these can elevate your dish. A squeeze of lemon brings freshness, while herbs add depth. If you don’t have all the ingredients, don’t worry. Here are some swaps: - Use boneless chicken thighs if you prefer. - Substitute vegetable oil for olive oil. - Try other veggies like zucchini or bell peppers. These alternatives keep the spirit of the dish while allowing you to work with what you have. The goal is to enjoy cooking and eating! For the full recipe, check out the detailed instructions. For this recipe, start by marinating the chicken. Take your 4 bone-in chicken thighs and place them in a large bowl. Pour in 1 cup of dill pickle juice. Cover the bowl and let it sit in the fridge for at least 1 hour. For the best taste, marinate overnight. Next, preheat your oven to 400°F (200°C). This heat is perfect for roasting. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, remove the chicken from the marinade. Let any extra juice drip off. Season the skin side with 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, ½ teaspoon of black pepper, and ½ teaspoon of salt. Place the chicken skin-side down in the skillet. Sear it for about 5-7 minutes until the skin turns golden brown. This step locks in the flavor. Carefully flip the chicken over. Add 4 cloves of minced garlic, 1 cup of halved cherry tomatoes, and 1 cup of trimmed green beans around the chicken. Drizzle any leftover marinade over the veggies. To get that nice crispy skin, make sure your skillet is hot enough. Searing the chicken well is key. Do not rush this step. When you bake the chicken, let it cook for 25-30 minutes. Check that the internal temperature reaches 165°F (74°C). This step ensures the chicken is fully cooked. Finally, when you take it out of the oven, let it rest for a few minutes. Garnish with fresh dill before serving. This adds a nice touch and makes it look great on the plate. Follow these steps for a tasty meal. For the full recipe, check out the details shared earlier. To get the best flavor from your chicken, marinate it well. Use dill pickle juice, as it adds great taste and moisture. I suggest letting the chicken thighs soak for at least one hour. For the best results, marinate them overnight. This way, the flavors really soak in. Make sure to cover the bowl tightly so the juice stays in. You might even want to shake the bowl a bit to mix the juice around the chicken. When picking chicken thighs, look for ones that are fresh and plump. The skin should be smooth and not torn. Bone-in, skin-on thighs are best for this recipe. They stay juicy and get crispy when cooked. If you can, choose organic chicken. It often tastes better and is better for the planet. Check the sell-by date to ensure freshness. Sometimes things don't go as planned. If your chicken isn't browning well, make sure the pan is hot enough. If it’s not crispy, try cooking it a bit longer. If your vegetables are too soft, check them during cooking. You can add them later if you want them to stay crunchy. If you run out of dill pickle juice, use a mix of vinegar and water as a quick fix. These tips can help you avoid common kitchen mistakes and enjoy a great meal. {{image_2}} You can add many vegetables to your One Pan Pickle Jar Chicken Thighs. Try bell peppers for sweetness, zucchini for a tender bite, or carrots for a bit of crunch. Broccoli also works well, adding a nice green color and texture. Just chop them to similar sizes. This way, they cook evenly with the chicken. Mix and match based on what you like or what you have at home. If you want to change the flavor, try using different spices. A pinch of cayenne pepper gives heat, while lemon zest adds brightness. You can swap smoked paprika for regular paprika if you prefer a milder taste. Experiment with Italian herbs, like basil or oregano, for a fresh twist. These small changes can make your meal feel new and exciting. For a fun twist, make a mini version of this dish. Use chicken drumsticks instead of thighs. They cook quickly and stay juicy. Reduce the marination time to 30 minutes. You can also use smaller vegetables, like baby carrots or whole cherry tomatoes. This dish is perfect for a quick family meal or a fun dinner for kids. Each bite is packed with flavor and fun! For the full recipe, click here. After enjoying your One Pan Pickle Jar Chicken Thighs, store leftovers in a tight container. Make sure the chicken and veggies cool down first. This helps keep them fresh longer. Place the container in the fridge. Properly stored, your meal lasts up to three days. When you’re ready to eat leftovers, take them out of the fridge. For the best taste, reheat in the oven. Set your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes or until warm. You can also use a microwave, but the oven keeps the chicken crispy. If you want to save some for later, freezing is a great option. Let the chicken and veggies cool completely. Then, place them in a freezer-safe bag or container. Squeeze out any air before sealing. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight. Then, reheat as mentioned above for the best taste. For the full recipe, check out the instructions above. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just adjust the cooking time. Aim for about 20-25 minutes in the oven. The flavors from the pickle juice and spices will still shine through. You can check this by using a meat thermometer. The chicken should reach 165°F (74°C) inside. If you don’t have a thermometer, cut into the thickest part of the thigh. The juices should run clear, not pink. Always ensure the chicken is fully cooked to enjoy it safely. Many sides go well with this dish. Here are a few ideas: - Rice: Fluffy white or brown rice absorbs the juices. - Potatoes: Roasted or mashed potatoes add comfort. - Salad: A fresh green salad brightens the meal. - Corn: Sweet corn complements the savory chicken. - Bread: Crusty bread is perfect for soaking up sauce. These sides will make your meal feel complete and satisfying. For the full recipe, check back to the main section. You now have all the details needed to make One Pan Pickle Jar Chicken Thighs. Remember the key ingredients and optional ones for extra flavor. Follow the cooking steps carefully for juicy chicken with crispy skin. Don’t forget the tips on marination and choosing the right chicken to enhance taste. Explore variations to keep meals fresh, and store leftovers properly for future enjoyment. With these steps, you'll impress everyone at your table. Enjoy your cooking adventure!

One Pan Pickle Jar Chicken Thighs

Discover the deliciousness of One Pan Pickle Jar Chicken Thighs! This easy recipe combines juicy chicken thighs marinated in zesty dill pickle juice with vibrant vegetables for a perfect meal that's bursting with flavor. From marinating to baking, it’s simple to prepare and clean up. Click through to explore this tasty dish and impress your family with a comforting dinner that’s both fun and satisfying!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in chicken thighs, skin-on

1 cup dill pickle juice

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

1 cup cherry tomatoes, halved

1 cup green beans, trimmed

1 tablespoon fresh dill, chopped (for garnish)

Instructions
 

Marinate the Chicken: Place the chicken thighs in a large bowl and pour the dill pickle juice over them. Cover and marinate for at least 1 hour, or ideally, overnight in the refrigerator for maximum flavor.

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Remove the chicken thighs from the marinade, allowing any excess liquid to drip off. Season the skin side with smoked paprika, onion powder, black pepper, and salt. Place the thighs skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown.

        Add Vegetables: Carefully flip the chicken thighs over. Add the minced garlic, cherry tomatoes, and green beans around the chicken in the skillet. Drizzle any remaining marinade over the vegetables.

          Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender.

            Garnish and Serve: Once done, remove from the oven, let it rest for a few minutes, then garnish with fresh dill before serving.

              Prep Time: 1 hour | Total Time: 1 hour 40 minutes | Servings: 4