Chicken Sheet Pan Dinner with Potatoes
A simple and delicious one-pan meal featuring juicy roasted chicken thighs, crispy golden potatoes, and tender vegetables, all cooked together for an easy weeknight dinner.
- 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
1 red bell pepper, cut into 1-inch pieces
1 yellow 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 dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, smoked paprika, dried thyme, dried oregano, salt, and black pepper. Stir to create the seasoning mixture.
Add the chicken thighs to the bowl and rub the seasoning mixture all over the chicken, ensuring they are well coated.
Add the halved baby potatoes, red bell pepper pieces, yellow bell pepper pieces, and red onion wedges to the bowl. Toss the vegetables in the remaining seasoning mixture until evenly coated.
Arrange the seasoned chicken thighs skin-side up on a large sheet pan.
Spread the seasoned vegetables evenly around the chicken on the sheet pan.
Place the sheet pan 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 potatoes are tender and golden brown.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin further, watching carefully to avoid burning.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the chicken and vegetables.
Let the dish rest for 5 minutes before serving.