Sheet Pan Chicken Thighs and Vegetables
, 50 min, 6
Bone-in chicken thighs roasted with potatoes, carrots, peppers, zucchini and onion on one sheet pan until golden and tender.
| 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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