Sheet Pan Chicken and Vegetables
A simple and delicious sheet pan chicken and vegetables recipe that combines tender chicken thighs with roasted carrots, bell peppers, and potatoes, all seasoned with garlic and herbs for an easy, wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
3 medium carrots, peeled and cut into 1-inch pieces
2 medium red bell peppers, seeded and cut into 1-inch pieces
3 medium red potatoes, cut into 1-inch cubes
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the carrots, red bell peppers, and red potatoes.
Add 2 tablespoons of olive oil, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables on a large sheet pan in a single layer.
In the same bowl, add the chicken thighs.
Add the remaining 1 tablespoon olive oil, remaining minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and smoked paprika to the chicken. Rub the seasonings all over the chicken thighs.
Arrange the chicken thighs on top of the vegetables on the sheet pan, skin side up.
Place the sheet pan in the preheated oven and roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.