Description
A delicious and easy sheet pan dinner party recipe featuring roasted chicken thighs, mixed vegetables, and herbs, perfect for entertaining with minimal cleanup.
Ingredients
6 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 cups baby carrots
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
4 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes, baby carrots, red bell pepper, yellow bell pepper, and red onion.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt, and black pepper to taste. Toss well to coat evenly.
Place the seasoned vegetables on a large sheet pan in a single layer.
In the same bowl, add the chicken thighs. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with 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 top of the vegetables on the sheet pan.
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 caramelized.
Remove the sheet pan from the oven and let rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes