Sheet Pan Chicken Vegetables (Printable)

Tender chicken thighs and vibrant vegetables roasted together on one pan for a simple, wholesome dinner.

# 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

# Directions:

01 - Preheat 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 fully coated.
04 - Spread seasoned vegetables evenly on the prepared baking sheet. Nestle seasoned chicken thighs on top of vegetables, skin side up.
05 - Roast for 35 to 40 minutes, until chicken is golden and cooked through with internal temperature reaching 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes for crispier skin.
07 - Remove from oven and rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means fewer dishes and more time enjoying your dinner instead of washing up.
  • The chicken skin gets impossibly crispy while the meat stays juicy, and the vegetables underneath soak up all those savory drippings.
  • It feels fancy enough for guests but honest enough for a regular Tuesday when you're tired and hungry.
02 -
  • Don't move the chicken around once it hits the pan—let it sit skin-side up the whole time so the skin can crisp instead of steaming.
  • Cut your vegetables so they're roughly the same size, especially the potatoes, or you'll end up with some raw and some overdone pieces on the same sheet.
03 -
  • Pat the chicken skin dry with paper towels before seasoning—moisture is the enemy of crispy skin, so this tiny step makes a real difference.
  • Use a meat thermometer and stop second-guessing yourself; it's the only way to know for certain the chicken is done without cutting into it and losing all those precious juices.
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