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Easy Sheet Pan Chicken Thighs with Roasted Veggies

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A quick and easy sheet pan dinner featuring juicy bone-in chicken thighs and perfectly caramelized vegetables, all roasted together on one pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (preferably smoked)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups baby potatoes, halved (about 300g)
  • 1 medium red bell pepper, cut into 1-inch chunks
  • 1 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 red onion, cut into wedges
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the middle of the oven.
  2. Pat the chicken thighs dry with paper towels.
  3. In a medium bowl, combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs and toss to coat evenly. Let them sit while you prep the vegetables.
  4. In another bowl, combine the halved baby potatoes, bell pepper chunks, zucchini slices, onion wedges, and smashed garlic cloves. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning. Toss everything together until well coated.
  5. Place the seasoned chicken thighs skin-side up in the center of the sheet pan, leaving space around each piece. Spread the potatoes and onion wedges around the chicken, keeping them in a single layer.
  6. Roast the chicken and potatoes for 15 minutes.
  7. After 15 minutes, remove the pan from the oven. Add the bell peppers and zucchini to the pan, spreading them around the chicken and potatoes.
  8. Return to the oven and roast for another 20-25 minutes. At the 10-minute mark, use tongs to flip the chicken thighs and toss the vegetables.
  9. Check for doneness: the chicken is ready when an instant-read thermometer inserted into the thickest part (without touching bone) reads 165°F (74°C). The skin should be golden brown and crispy, and the vegetables should be tender and caramelized at the edges. If the chicken needs more color, broil for 2-3 minutes.
  10. Let the chicken rest on the pan for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges on the side.

Notes

For best results, dry the chicken thoroughly and don’t crowd the pan. Cut vegetables uniformly. Use an instant-read thermometer to ensure chicken reaches 165°F. Let the chicken rest for 5 minutes before serving.

Nutrition

Keywords: sheet pan chicken, roasted chicken thighs, easy dinner, one pan meal, roasted vegetables, weeknight dinner

Find it online: https://lenatable.com/easy-sheet-pan-chicken-thighs-with-roasted-veggies-recipe/