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 with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 medium carrots, peeled and cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Stir to create a seasoning mixture.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
Add the carrots, red bell pepper, zucchini, and red onion to the bowl. Toss the vegetables in the seasoning mixture until well coated.
Arrange the seasoned chicken thighs skin-side up on a large rimmed baking sheet.
Spread the seasoned vegetables evenly around the chicken thighs on the baking sheet.
Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the baking sheet from the oven and squeeze fresh lemon wedges over the chicken and vegetables.
Let the dish rest for 5 minutes before serving.