Description
A flavorful and easy one-pan meal featuring juicy chicken thighs seasoned with smoky paprika and roasted alongside a colorful medley of fresh vegetables.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil, divided
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Drizzle 1 tablespoon olive oil over the chicken and rub the spice mixture evenly onto both sides of each thigh.
Place the chicken thighs skin-side up on a large sheet pan.
In a large bowl, combine the red bell pepper, yellow bell pepper, red onion, zucchini, cherry tomatoes, minced garlic, and remaining 1 tablespoon olive oil. Toss to coat evenly.
Arrange the vegetables around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes