Oven Roasted Chicken and Vegetables Sheet Pan
A simple and delicious one-pan meal featuring juicy oven-roasted chicken thighs and a medley of seasoned vegetables, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 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 teaspoon salt
1/2 teaspoon black pepper
3 medium carrots, peeled and cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 cups broccoli florets
1 cup 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 olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper to create the seasoning mixture.
Place the chicken thighs in a large bowl and rub half of the seasoning mixture evenly over them. Set aside.
In a separate large bowl, combine carrots, red bell pepper, red onion, broccoli florets, baby potatoes, and minced garlic.
Pour the remaining seasoning mixture over the vegetables and toss well to coat all pieces evenly.
Arrange the seasoned vegetables in a single layer on a large rimmed baking sheet.
Place the seasoned chicken thighs on top of the vegetables, skin side up.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
If desired, switch the oven to broil for 2 to 3 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove the sheet pan from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.