Easy One-Pan Roasted Chicken and Veggies
Crispy-skinned chicken thighs roast alongside colorful veggies for a juicy, caramelized sheet-pan dinner. Minimal prep and easy cleanup.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb bone-in, skin-on chicken thighs pat dry
- 1.25 lb baby potatoes, halved
- 1.5 cup sliced carrots
- 1 cup red onion, cut into wedges
- 1 cup red bell pepper, chopped
- 2 cup broccoli florets
- 3 tbsp extra-virgin olive oil
- 2 tsp minced garlic
- 1.5 tbsp fresh lemon juice
- 1.5 tsp Italian seasoning
- 1 tsp smoked paprika
- 1.25 tsp kosher salt
- 0.75 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional heat
- 2 tbsp fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large rimmed sheet pan with parchment.
- Dry the chicken well. Toss with 1 tbsp oil, half the salt, half the pepper, half the Italian seasoning, and the paprika. Arrange skin-side up on the pan.
- Combine potatoes, carrots, broccoli, onion, and bell pepper in a bowl. Add remaining oil, garlic, lemon juice, remaining seasonings, and red pepper flakes. Toss to coat.
- Spread the vegetables around the chicken in a single layer.
- Roast 20 minutes.
- Stir the vegetables and spoon pan juices over the chicken. Roast 15–20 minutes more, until chicken reaches 165°F and potatoes are tender.
- Broil 2–3 minutes for extra-crisp skin, if desired. Rest 5 minutes, then sprinkle with parsley and serve.
Notes
Variation: Swap in Brussels sprouts or zucchini for the broccoli, or use drumsticks instead of thighs. A drizzle of balsamic during the last 5 minutes adds a sweet tang.
Serve with rice, quinoa, or crusty bread to soak up the pan juices. Leftovers keep in an airtight container up to 4 days; reheat on a sheet pan at 375°F until warm.
This recipe is an original creation inspired by classic Easy One-Pan Roasted Chicken and Veggies flavors. All ingredient ratios and instructions are independently developed.