Sheet Pan Chicken Vegetables (Print Version)

Juicy chicken thighs and vibrant vegetables roasted together for simple, flavorful weeknight dining.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried thyme

→ Vegetables

08 - 2 medium carrots, peeled and sliced
09 - 1 large red bell pepper, cut into chunks
10 - 1 medium red onion, cut into wedges
11 - 1 zucchini, sliced into half-moons
12 - 1 pound baby potatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until evenly coated.
03 - In a separate bowl, toss all vegetables with 2 tablespoons olive oil, salt, and pepper until well combined.
04 - Spread the vegetables evenly on the prepared baking sheet. Nestle the seasoned chicken thighs on top of the vegetables, skin side up.
05 - Roast for 35 to 40 minutes, or until the chicken is golden and cooked through with an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes for crispier skin.
07 - Remove from the oven and rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Additional Tips::

01 -
  • Everything cooks together in one pan, which means minimal cleanup and maximum flavor as the chicken and vegetables get to know each other in the oven.
  • Chicken thighs stay incredibly moist and forgiving, so you don't need to fret about overdrying like you might with breasts.
  • The seasoning blend is simple enough to remember, bold enough to make people ask what you did differently.
02 -
  • Don't skip the parchment paper or foil—I learned this the hard way by trying to save it once, and I spent fifteen minutes of my evening scrubbing instead of relaxing.
  • If your vegetables are releasing a lot of liquid as they cook, that's normal and actually creates a light pan sauce; just drain it if you prefer crisper vegetables, or leave it for more sauciness.
03 -
  • Toast your paprika and thyme briefly in a dry pan before mixing with oil if you want to deepen their flavors even more—this is the kind of small move that makes people ask for your recipe.
  • Save the liquid and crispy bits left on the pan; drizzle them over everything as a pan sauce, or use them as the start of a gravy if you're feeling ambitious.
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