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Easy Crispy Sheet Pan Chicken and Vegetables Dinner

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A quick and easy one-pan meal featuring crispy chicken thighs and roasted vegetables, perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or oregano (or 1 tablespoon fresh)
  • Salt and freshly ground black pepper to taste
  • 1 pound baby potatoes, halved or quartered (Yukon Gold or red potatoes)
  • 1 red bell pepper, sliced into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • Optional: 8 ounces green beans or broccoli florets
  • Optional: Fresh lemon for squeezing
  • Optional: Fresh parsley, chopped for garnish

Instructions

  1. Preheat the oven to 425°F (220°C) and allow it to heat for at least 15 minutes.
  2. In a large mixing bowl, toss baby potatoes, bell pepper, zucchini, and onion with 2 tablespoons olive oil, half the garlic powder, smoked paprika, thyme, salt, and pepper until evenly coated.
  3. Pat chicken thighs dry with paper towels. Rub with remaining olive oil, garlic powder, paprika, thyme, salt, and pepper generously.
  4. Arrange the seasoned vegetables evenly on a large rimmed sheet pan, spacing pieces to avoid steaming. Place chicken thighs skin-side up on top or nestled between the vegetables.
  5. Roast in the oven for 35-40 minutes, checking around 30 minutes to gently toss vegetables if sticking or cooking unevenly. Chicken skin should be golden and crispy; internal temperature should reach 165°F (74°C).
  6. Optional: Broil for 2-3 minutes at the end for extra crispy chicken skin, watching carefully to avoid burning.
  7. Remove from oven, squeeze fresh lemon over the dish, and sprinkle with chopped parsley if desired. Let rest for about 5 minutes before serving.

Notes

Pat chicken skin dry for best crispiness. Avoid overcrowding the pan to prevent steaming. Toss vegetables halfway through cooking for even browning. Broil briefly at the end for extra crispiness but watch carefully. Parboil potatoes for 5 minutes if needed to speed cooking. Use two pans if necessary to maintain crispiness.

Nutrition

Keywords: sheet pan chicken, crispy chicken, roasted vegetables, one-pan dinner, easy weeknight meal, healthy dinner, chicken thighs, quick dinner

Find it online: https://novanosh.com/easy-crispy-sheet-pan-chicken-and-vegetables-dinner-recipe-for-perfect-weeknight-meals/