Crispy Sheet Pan Chicken with Roasted Vegetables
A complete one-pan meal featuring crispy chicken thighs and perfectly roasted vegetables. Minimal cleanup, maximum flavor – ideal for healthy weeknight dinners.
15 min
35 min
50 min
4
Easy
🥘 Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 3 carrots, cut into 2-inch pieces
- 2 bell peppers, cut into strips
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- to taste salt and black pepper
- 2 tbsp fresh lemon juice
- for garnish fresh parsley, chopped
📊 Nutrition (per serving)
👨🍳 Instructions
- 1
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a large bowl, combine potatoes, carrots, bell peppers, and red onion. Drizzle with 2 tablespoons olive oil, add half the garlic, Italian seasoning, salt, and pepper. Toss to coat evenly.
- 3
Arrange vegetables on the sheet pan in a single layer, leaving space for the chicken.
- 4
Pat chicken thighs dry with paper towels. Rub with remaining olive oil, garlic, paprika, garlic powder, salt, and pepper. Place chicken skin-side up on the sheet pan among the vegetables.
- 5
Roast for 35-40 minutes until chicken reaches an internal temperature of 165°F and skin is crispy. Vegetables should be tender and golden.
- 6
Remove from oven, drizzle with fresh lemon juice, and garnish with parsley. Let rest for 5 minutes before serving.
Love this recipe?
Download Chowboy to discover thousands more personalized recipes and get AI-powered cooking tips
Download Free 🚀Join 15,000+ home cooks • Free to start