Description
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and a medley of colorful vegetables, all cooked together on a single sheet pan for easy cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 medium carrots, peeled and cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 small red onion, peeled and cut into wedges
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 the olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Place the chicken thighs on a large sheet pan. Brush both sides of the chicken thighs with half of the seasoned olive oil mixture.
In a large bowl, combine the carrots, red bell pepper, zucchini, red onion, cherry tomatoes, and minced garlic.
Pour the remaining seasoned olive oil mixture over the vegetables and toss well to coat evenly.
Spread the vegetables evenly around the chicken thighs on the sheet pan.
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 rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes