Sheet Pan Chicken and Vegetables
A simple and delicious sheet pan chicken and vegetables recipe that combines tender chicken thighs with a medley of roasted vegetables, seasoned to perfection and cooked all on one pan for easy 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, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 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, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
1 cup baby carrots
2 cups baby potatoes, halved
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 1 tablespoon of olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper to create the seasoning mix.
Pat the chicken thighs dry with paper towels. Rub the seasoning mix evenly over both sides of each chicken thigh.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, and baby potatoes.
Add the remaining 1 tablespoon of olive oil and minced garlic to the vegetables. Toss well to coat all the vegetables evenly.
Spread the vegetables evenly on a large sheet pan in a single layer.
Place the seasoned chicken thighs on top of the vegetables, skin side up.
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 lightly browned.
If desired, turn on the broiler for 2-3 minutes at the end to crisp the chicken skin, watching carefully to avoid burning.
Remove the sheet pan from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.