sheet pan chicken and veggies
This Sheet Pan Chicken and Veggies recipe is a convenient and flavorful meal perfect for busy weeknights. The chicken is juicy and seasoned, while the colorful vegetables roast to perfection. Everything cooks together on one pan, making clean-up a breeze.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 cutting board
- 1 aluminum foil optional, for easy clean-up
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 pounds.
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 piece red bell pepper Sliced.
- 1 medium onion Sliced.
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- optional lemon wedges For serving.
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the olive oil, garlic powder, paprika, dried thyme, salt, and pepper to create a marinade.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Let them marinate while you prepare the vegetables.
- On the large sheet pan, spread out the broccoli florets, baby carrots, sliced red bell pepper, and sliced onion. Drizzle with a bit of olive oil and season with salt and pepper.
- Place the marinated chicken thighs on top of the vegetables on the sheet pan, skin side up.
- Roast in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- Remove from the oven and let it rest for a few minutes before serving. For an added touch, serve with lemon wedges.
Notes
Feel free to mix and match the vegetables according to your preference or what you have on hand.
Make sure not to overcrowd the sheet pan; if necessary, use two pans for optimal roasting.
This dish is perfect for leftovers; simply reheat in the oven or microwave.