Description
A simple and flavorful one-pan meal featuring juicy boneless skinless chicken thighs roasted alongside a medley of colorful vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
8 boneless skinless chicken thighs (about 1.5 pounds)
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 medium zucchinis, cut into 1/2-inch thick rounds
1 cup baby carrots
2 cups broccoli florets
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine 1 tablespoon olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Mix well to create the seasoning blend.
Pat the chicken thighs dry with paper towels. Rub the seasoning blend evenly over both sides of each chicken thigh.
In a large bowl, combine the red bell pepper, yellow bell pepper, red onion, zucchinis, baby carrots, broccoli florets, and minced garlic.
Drizzle the remaining 1 tablespoon olive oil over the vegetables and toss until evenly coated.
Spread the seasoned vegetables in an even layer on the prepared sheet pan.
Place the seasoned chicken thighs on top of the vegetables, spacing them evenly.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes