A simple and delicious one-pan meal featuring tender roasted chicken thighs and a colorful medley of vegetables, all cooked together on a sheet pan for easy cleanup and maximum flavor.
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
2 cups broccoli florets
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
1 tablespoon lemon juice
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.
Place the chicken thighs on a large sheet pan. Brush both sides of the chicken thighs with half of the seasoned olive oil mixture.
In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, broccoli florets, and minced garlic with the remaining seasoned olive oil mixture until evenly coated.
Spread the vegetables evenly around the chicken thighs on the sheet pan.
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. Drizzle lemon juice over the chicken and vegetables.
Garnish with chopped fresh parsley before serving.