This sheet pan chicken and vegetables dinner is a complete and healthy meal that is incredibly easy to prepare. Sheet pan cooking is a fantastic way to save time and minimize cleanup. Juicy chicken thighs are roasted alongside a colorful medley of fresh vegetables, seasoned with aromatic herbs and spices. The result is a flavorful and nutritious dish that the whole family will love. Whip up this delicious sheet pan dinner in less than an hour and impress your loved ones with your culinary skills.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 carrots, peeled and sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the baby potatoes, carrots, bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle with dried thyme, dried rosemary, garlic powder, paprika, salt, and pepper. Toss to coat the vegetables evenly.
- Arrange the chicken thighs on a sheet pan and season with salt, pepper, and a drizzle of olive oil.
- Spread the seasoned vegetables around the chicken on the sheet pan.
- Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once cooked, remove the sheet pan from the oven and let the chicken rest for a few minutes before serving.
- Garnish with freshly chopped parsley and serve hot.
