Servings: 4
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts (skin on for extra crispiness)
- 2 cups baby potatoes, halved or quartered
- 2 cups carrots, peeled and cut into sticks
- 1 red onion, sliced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika works wonders here)
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- Optional: fresh parsley or cilantro for garnish
- Optional: lemon wedges for squeezing
Instructions
- Preheat and Prep the Sheet Pan:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup—because who wants to scrub a pan after dinner, right?
- Season the Chicken:
- Pat the chicken dry with paper towels (this helps it get crispy). Drizzle with olive oil, then season generously with salt, pepper, garlic powder, paprika, and thyme or rosemary. Rub the seasoning all over the chicken, making sure it gets under the skin for maximum flavor.
- Prepare the Veggies:
- In a bowl, toss the baby potatoes, carrots, onion, and bell pepper with a little olive oil, salt, pepper, and any extra herbs you like. Make sure the veggies are evenly coated. You can add a sprinkle of garlic powder here for bonus flavor.
- Assemble the Sheet Pan:
- Arrange the chicken pieces skin-side up in the center of the sheet pan. Scatter the veggies around the chicken in a single layer. Make sure everything has some space—crowding will prevent that golden, crispy goodness.
- Roast:
- Roast the chicken and veggies in the preheated oven for 30–40 minutes, depending on the size of your chicken pieces. The chicken should reach an internal temperature of 165°F (75°C) when done. The skin should be golden and crispy, and the veggies should be tender and slightly caramelized.
- Serve:
- Once everything is cooked to crispy perfection, remove from the oven. Optionally, garnish with fresh parsley or cilantro and a squeeze of lemon for some zesty brightness.
Do’s and Don’ts
DO:
- Use bone-in, skin-on chicken for the juiciest and crispiest result.
- Make sure your veggies are cut into similar sizes to ensure they cook evenly.
- Get creative with the veggies—zucchini, sweet potatoes, or Brussels sprouts can all make an appearance here.
DON’T:
- Overcrowd the sheet pan—give everything enough space to crisp up.
- Forget to check the chicken’s internal temperature. No one likes undercooked chicken!
- Skip the seasoning—this dish is all about the flavor, so don’t skimp on the spices.
Variations:
- Spicy Sheet Pan Chicken: Add chili flakes or cayenne pepper for some heat.
- Lemon Herb Chicken: Squeeze fresh lemon juice over everything before roasting and add lemon zest for extra citrusy flavor.
- Mediterranean Chicken: Use olives, cherry tomatoes, and a sprinkle of feta cheese for a Mediterranean twist.
Sheet Pan Chicken and Vegetables is the meal you need when you’re craving something simple, balanced, and oh-so-flavorful. Plus, cleanup is a breeze! 🐔🥕
