Chicken Dinner with Roasted Vegetables (Printable)
Tender chicken and roasted vegetables on one sheet pan for an easy, satisfying dinner.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon garlic powder
07 - ½ teaspoon paprika
→ Vegetables
08 - 3 medium carrots, peeled and cut into 1-inch pieces
09 - 2 medium red potatoes, cut into 1-inch chunks
10 - 1 red onion, cut into wedges
11 - 1 bell pepper, seeded and cut into strips
12 - 2 tablespoons olive oil
13 - ½ teaspoon salt
14 - ½ teaspoon black pepper
15 - 1 teaspoon dried rosemary
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges
# How To Make:
01 - Preheat the oven to 425°F.
02 - In a large bowl, toss the chicken thighs with olive oil, salt, pepper, thyme, garlic powder, and paprika until evenly coated.
03 - In another bowl, combine carrots, potatoes, red onion, and bell pepper. Toss with olive oil, salt, pepper, and rosemary.
04 - Spread the vegetables in a single layer on a large baking sheet or roasting pan. Nestle the chicken thighs on top of the vegetables, skin-side up.
05 - Roast for 45–50 minutes, or until the chicken is golden and cooked through (internal temperature 165°F) and the vegetables are tender.
06 - If desired, broil for 2–3 minutes at the end for extra crispy chicken skin.
07 - Remove from the oven. Rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
# Expert Tips:
01 -
- It requires almost zero cleanup since everything cooks on one tray.
- The juices from the chicken flavor the vegetables while they roast.
02 -
- Crowding the pan will steam the vegetables instead of roasting them.
- Using a hot oven is the secret to getting crispy chicken skin.
03 -
- Dry the chicken skin thoroughly with paper towels for the crispiest result.
- Arrange the chicken so the skin is not touching the vegetables.