chicken sheet pan dinner
This flavorful chicken sheet pan dinner combines seasoned chicken thighs with colorful vegetables, all roasted together for an easy, one-pan meal. Perfect for busy weeknights, it's nutritious, delicious, and minimizes cleanup.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 1 chef's knife
- 1 tongs or spatula
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 pounds.
- 2 cups baby potatoes Halved.
- 2 cups broccoli florets
- 1 piece red bell pepper Sliced.
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl and coat them evenly with the seasoned oil mixture.
- On the large baking sheet, arrange the chicken thighs in the center. Surround them with the halved baby potatoes and broccoli florets. Place the sliced red bell pepper on top.
- Drizzle any remaining oil mixture over the vegetables and season with additional salt and pepper if desired.
- Place the baking sheet in the preheated oven and roast for about 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- For an extra crispy skin, broil for an additional 2-3 minutes at the end of cooking, watching closely to avoid burning.
- Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired, and serve hot.
Notes
Feel free to substitute or add other vegetables such as carrots, zucchini, or asparagus based on your preference.
Make sure to check the doneness of the chicken with a meat thermometer.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.