Description
This Sheet-Pan Chicken recipe is a quick, flavorful, and easy dinner option, perfect for busy nights. With bone-in, skin-on chicken thighs and a colorful mix of roasted vegetables, this dish is packed with flavor and nutrition. Minimal prep and cleanup make it an ideal weeknight meal!
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Juice of ½ lemon
For the Vegetables:
- 2 cups baby potatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the chicken – In a bowl, mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice. Coat the chicken evenly.
- Prepare the veggies – Toss the potatoes, bell pepper, zucchini, and onion with olive oil, salt, pepper, and Italian seasoning. Spread them on the sheet pan.
- Add the chicken – Place the seasoned chicken thighs on top of the vegetables.
- Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Serve & Enjoy! Optionally, garnish with fresh parsley or a squeeze of lemon.
Notes
- Swap chicken thighs for chicken breasts, but reduce baking time by 5-10 minutes.
- Add cherry tomatoes in the last 10 minutes for extra sweetness.
- Use sweet potatoes instead of baby potatoes for a nutrient boost.
- For extra crunch, broil for the last 2-3 minutes.
- Prep Time: 10min
- Cook Time: 40min
- Category: Dinner, Main Course
- Method: Baking, Roasting
- Cuisine: American, Mediterranean