sheet pan dinners chicken
This easy sheet pan chicken dinner is a one-pan wonder that brings together tender chicken, colorful vegetables, and delicious seasonings, making it perfect for a busy weeknight.
Equipment
- 1 large sheet pan (18x13 inches)
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 aluminum foil (optional for easy cleanup)
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 pounds total.
- 2 cups baby potatoes Halved.
- 1 medium red bell pepper Chopped.
- 1 medium zucchini Sliced.
- 1 medium red onion Cut into wedges.
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt To taste.
- pepper To taste.
- fresh parsley Chopped, for garnish.
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, paprika, garlic powder, dried oregano, salt, and pepper.
- Add the chicken thighs to the bowl and coat them thoroughly with the seasoning mixture.
- Place the seasoned chicken on one side of the sheet pan.
- In the same bowl, add the halved baby potatoes, chopped red bell pepper, sliced zucchini, and red onion. Toss to coat the vegetables in any remaining seasoning.
- Spread the vegetables on the empty side of the sheet pan, keeping them separate from the chicken.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C) and the vegetables are tender.
- Remove from the oven and let rest for 5 minutes.
- Garnish with fresh parsley before serving.
- Enjoy your delicious and easy sheet pan chicken dinner!
Notes
Feel free to substitute or add other vegetables according to your preference, such as carrots, broccoli, or asparagus.
For a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.