Sheet Pan Chicken Thighs and Vegetables

50 min6

Bone-in chicken thighs roasted with potatoes, carrots, peppers, zucchini and onion on one sheet pan until golden and tender.

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prepPreheat oven to 425°F / 220°C
prepLine a large baking sheet with parchment paper
6 bone-in skin-on chicken thighs	Pat chicken dry, season with salt & pepper	Spread vegetables on sheet, place chicken on top, drizzle with oil	Roast 425°F / 220°C, 35–45 min until chicken reaches 175°F / 80°C	Drizzle with lemon juice, serve
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil (for the vegetables)	Toss vegetables with oil & spices
450 g baby potatoes, halved
240 g carrots, sliced
1 medium red bell pepper, chopped
1 medium zucchini, sliced
1 small red onion, cut into wedges
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon olive oil (for the chicken)
1 tablespoon lemon juice

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