Description
This sheet pan chicken and vegetables brings together juicy seasoned chicken thighs with roasted potatoes, carrots, and bell peppers for an easy weeknight dinner that cooks on one pan. You’ll love how everything develops golden edges and rich flavor with almost no cleanup.
Ingredients
Scale
Main Proteins:
- 4 chicken thighs
Supporting Vegetables:
- 2 bell peppers
- 2 zucchini
- 1 red onion
Seasonings and Oils:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat your oven to a sizzling 425F, ensuring the rack sits in the middle position for even cooking.
- Grab those chicken thighs and thoroughly pat them dry with paper towels, removing excess moisture.
- Mix 2 tablespoons olive oil with garlic powder, paprika, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl.
- Coat each chicken thigh completely in the seasoning mixture, massaging the spices into the skin.
- Chop 2 bell peppers into thin strips, slice 2 zucchinis into half-moons, and cut 1 red onion into wedges.
- Toss the chopped vegetables with remaining 1 tablespoon olive oil, sprinkling a pinch of salt and pepper over them.
- Spread the chicken thighs in the center of a large sheet pan, surrounding them with the seasoned vegetables.
- Slide the sheet pan into the preheated oven and roast for 30-35 minutes, until chicken reaches a safe 165F internal temperature.
- Remove the pan and let everything rest for 5 minutes, allowing juices to redistribute and flavors to settle.
- Transfer to serving plates, drizzling those delicious pan drippings over the top for extra flavor.
Notes
- Chicken thighs work best for this sheet pan dinner because they stay juicier and more flavorful than chicken breasts.
- Cut vegetables into similar-sized pieces to ensure even cooking and consistent texture across the pan.
- For a low-carb version, swap out bell peppers and zucchini for cauliflower, broccoli, or Brussels sprouts.
- Line your baking sheet with parchment paper for easier cleanup and to prevent sticking, which makes post-dinner washing a breeze.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 to 4
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 570 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg