Description
A simple and delicious sheet pan dinner featuring juicy roasted chicken thighs and a medley of colorful vegetables, all cooked together for an easy and healthy meal.
Ingredients
4 bone-in, skin-on chicken thighs
2 medium carrots, peeled and cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
1 medium red onion, cut into wedges
8 ounces baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the carrots, red bell pepper, zucchini, red onion, and baby potatoes.
Add 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables on a large rimmed baking sheet, spreading them out in an even layer.
In the same large bowl, add the chicken thighs.
Add the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the chicken. Rub the seasoning evenly over the chicken thighs.
Nestle the seasoned chicken thighs among the vegetables on the baking sheet, skin side up.
Place the baking sheet in the preheated oven and roast for 35 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 rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes