Description
A simple and flavorful sheet pan chicken and veggies recipe featuring tender chicken thighs roasted alongside a colorful medley of vegetables, seasoned with garlic and herbs for an easy, healthy dinner.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup baby carrots
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix 1 tablespoon olive oil, garlic powder, dried thyme, dried rosemary, paprika, salt, and black pepper to create the seasoning blend.
Pat the chicken thighs dry with paper towels. Rub the seasoning blend evenly over both sides of the chicken thighs.
Place the chicken thighs on a large rimmed sheet pan, skin side up.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, minced garlic, and remaining 1 tablespoon olive oil. Toss to coat the vegetables evenly.
Arrange the seasoned 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.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin and brown the vegetables, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes