Sheet Pan Vegetables with Chicken
A simple and flavorful sheet pan dinner featuring tender chicken thighs roasted alongside a colorful medley of vegetables. Perfect for an easy weeknight meal with minimal cleanup.
- 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
2 medium carrots, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and 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 cherry tomatoes
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
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.
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 carrots, red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, 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 from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.