Sheet Pan Chicken and Veggies
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and a colorful medley of vegetables, all cooked together for easy cleanup and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium red onion, cut into wedges
1 cup baby carrots
2 cups broccoli florets
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper to make a seasoning mixture.
Place the chicken thighs on a large sheet pan. Rub half of the seasoning mixture evenly over the chicken thighs, making sure to get under the skin where possible.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, broccoli florets, and minced garlic.
Pour the remaining seasoning mixture over the vegetables and toss well to coat evenly.
Spread the seasoned vegetables around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the chicken and vegetables.
Sprinkle chopped fresh parsley on top before serving.