Sheet Pan Chicken Dinner
A simple and delicious sheet pan chicken dinner featuring juicy roasted chicken thighs with crispy skin, tender potatoes, and colorful vegetables all cooked together for an easy, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 medium carrots, peeled and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Stir to create a seasoning mixture.
Add the chicken thighs to the bowl and toss to coat evenly with the seasoning mixture.
Add the halved baby potatoes, carrot pieces, red bell pepper pieces, and red onion wedges to the bowl. Toss everything together until the vegetables are coated with the seasoning and olive oil.
Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Spread the vegetables evenly around the chicken thighs in a single layer.
Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin further, watching carefully to avoid burning.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.