Description
A flavorful and easy one-pan meal featuring juicy chicken thighs seasoned with smoky paprika and roasted alongside a medley of colorful vegetables. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil, divided
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, sliced into 1/2-inch rounds
1 cup baby carrots
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken thighs, then sprinkle the paprika spice mixture over them, coating all sides.
In a large bowl, toss the red bell pepper, yellow bell pepper, red onion, zucchini, baby carrots, and minced garlic with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Arrange the seasoned chicken thighs on the prepared sheet pan, skin side up, leaving space between each piece.
Spread the mixed vegetables evenly around the chicken on the sheet pan.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin, watching carefully to avoid burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes