Description
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and a medley of seasoned vegetables, perfect for an easy weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
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 zucchini, cut into 1/2-inch thick half-moons
1 medium red onion, cut into 1-inch wedges
1 cup baby carrots
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine 1 tablespoon olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper to create the seasoning mix.
Pat the chicken thighs dry with paper towels. Rub the seasoning mix evenly over both sides of each chicken thigh.
Place the seasoned chicken thighs on a large sheet pan, skin side up.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, minced garlic, and the remaining 1 tablespoon olive oil. Toss to coat the vegetables evenly.
Arrange the vegetables around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 30 to 35 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 the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes