Description
A simple and delicious sheet pan chicken dinner featuring tender roasted chicken thighs, crispy potatoes, and colorful vegetables all cooked together for an easy, flavorful meal.
Ingredients
4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 medium carrots, peeled and sliced into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
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 baby potatoes, carrots, red bell pepper, and red onion.
Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with half of the garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Toss to coat evenly.
Place the seasoned vegetables on a large sheet pan in a single layer.
Pat the chicken thighs dry with paper towels.
In the same large bowl, add the chicken thighs, remaining 1 tablespoon olive oil, and the remaining garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Toss to coat the chicken evenly.
Arrange the chicken thighs skin-side up on the sheet pan among the vegetables, ensuring they are not overcrowded.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes