Sheet Pan Chicken Dinner
A simple and delicious sheet pan chicken dinner featuring juicy roasted chicken thighs with crispy skin, tender potatoes, and colorful vegetables all cooked together for an easy, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 pound baby red potatoes, halved
2 cups broccoli florets
1 red bell pepper, sliced into strips
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 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 halved baby red potatoes, broccoli florets, sliced red bell pepper, and red onion wedges.
Add 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables on a large rimmed baking sheet in a single layer.
In a small bowl, mix the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pat the chicken thighs dry with paper towels. Rub the spice and oil mixture all over the chicken thighs, making sure to get under the skin as well.
Nestle the chicken thighs skin-side up among the vegetables 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 and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Squeeze fresh lemon wedges over the chicken and vegetables before serving.