Sheet Pan Chicken Vegetables (Print)

Tender chicken thighs and a medley of roasted vegetables cooked together for an easy, flavorful dinner.

# Ingredients:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
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

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, and dried 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 seasoned vegetables evenly on the prepared baking sheet. Nestle seasoned chicken thighs on top of vegetables with skin side facing up.
05 - Roast for 35 to 40 minutes, or until chicken skin is golden brown and meat is cooked through with internal temperature reaching 165 degrees Fahrenheit, and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes for crispier chicken skin.
07 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything finishes at exactly the same time, so you're not juggling multiple pans or timing worries.
  • The smell that fills your kitchen will have people asking what's for dinner before you've even set the table.
  • One pan to wash means you'll actually feel like making a home-cooked meal on a Tuesday.
02 -
  • Don't crowd the pan with vegetables or they'll steam instead of roast—give them space so they actually caramelize.
  • Checking the internal temperature of the chicken with a meat thermometer takes the guesswork out and guarantees you won't dry it out.
03 -
  • Pat your chicken dry before seasoning so the skin gets properly crispy instead of steaming.
  • Don't skip the 5-minute rest at the end—it lets the juices redistribute through the meat so you actually taste how juicy it is.
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