Description
Make this easy Sheet Pan Chicken and Vegetables for a complete, flavorful meal with minimal cleanup. Get the recipe for juicy chicken and roasted veggies now!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 450 g baby potatoes, halved
- 3 large carrots, peeled and cut into 2-inch chunks
- 1 head broccoli, cut into florets
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1.5 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- Kosher salt and freshly ground black pepper to taste
- 2 lemons, one juiced and one sliced
- Fresh parsley, chopped for garnish
Instructions
- Step: Preheat your oven to 425°F (220°C). Line your large rimmed baking sheet with parchment paper if desired.
- Step: In a small bowl, mix together the dried oregano, garlic powder, smoked paprika, onion powder, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Step: Pat the chicken thighs dry with paper towels. Drizzle with 1 tablespoon of olive oil, then season both sides generously with the spice mixture, including under the skin.
- Step: In a large mixing bowl, combine the halved baby potatoes, carrot chunks, broccoli florets, and red onion wedges. Drizzle with 2 tablespoons of olive oil and the juice of one lemon, tossing to coat. Season with salt and pepper.
- Step: Arrange the seasoned vegetables in a single layer on your baking sheet. Scatter the lemon slices among them and place the seasoned chicken thighs skin-side up on top of the vegetables.
- Step: Roast in the preheated oven for 30-35 minutes until the chicken is golden brown and cooked through and the potatoes are tender.
- Step: Optionally, switch the oven to broil for the last 2-3 minutes for extra crispiness, watching closely to prevent burning.
- Step: Remove from the oven, let the chicken rest for 5 minutes, and garnish with fresh parsley before serving.
Notes
The quality of your olive oil and freshness of dried herbs contribute significantly to the flavor. Using bone-in, skin-on thighs ensures the meat stays juicy. Don’t crowd the pan to ensure proper roasting rather than steaming.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner Ideas
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 110 mg