Easy Chicken and Veggies Sheet Pan

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 medium onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss chicken thighs and vegetables with olive oil, paprika, thyme, salt, and pepper.
3. 3 Spread the chicken and veggies in a single layer on a large sheet pan.
4. 4 Scatter minced garlic over the top.
5. 5 Roast in the preheated oven for 40 minutes, or until chicken is cooked through and vegetables are tender and caramelized.
6. 6 Garnish with fresh parsley before serving, if desired.

Nutrition

Tips

• For a vegetarian option, omit the chicken and increase the veggies.
• Shake the pan halfway through cooking for even browning.
• Leftover chicken can be shredded for salads or sandwiches.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• Pairs well with a squeeze of lemon or a drizzle of balsamic glaze.

FAQ