Sheet Pan Chicken and Veggies
Juicy roasted chicken with colorful vegetables, all cooked on one sheet pan for easy cleanup.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 4 boneless, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Pat the chicken thighs dry with paper towels. This helps achieve crispy skin. Season both sides with salt, black pepper, garlic powder, paprika, and thyme.
In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, salt, and black pepper. Spread them on one side of the sheet pan.
In the same bowl, toss the bell pepper, zucchini, and red onion with remaining olive oil and seasonings. Spread them on the other side of the sheet pan.
Place the seasoned chicken thighs skin-side up on top of the vegetables. Make sure everything is in a single layer for even cooking.
Roast in the preheated oven for 25-30 minutes, or until chicken reaches 165°F internally and vegetables are tender. Broil for 2-3 minutes for extra crispy skin if desired.
Garnish with fresh parsley before serving. Let chicken rest for 5 minutes before cutting for juicier results.
Chef's Tips
- Even Cooking: Cut vegetables into similar sizes so they cook evenly.
- Customize Veggies: Use any seasonal vegetables like broccoli, carrots, or Brussels sprouts.
- Crispy Skin: Don't overcrowd the pan - leave space between chicken pieces for better browning.
- Meat Thermometer: Always check chicken internal temperature to ensure it's fully cooked.
- Leftovers: Store in airtight container for up to 3 days. Reheat in oven to maintain texture.
- Marinade Option: For extra flavor, marinate chicken in lemon juice and herbs for 30 minutes before cooking.
