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Sheet Pan Chicken and Roasted Vegetables

One pan, one oven, dinner for the whole family in 35 minutes. Minimal prep, minimal cleanup, maximum flavor from simple seasoning and high heat.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 bone-in chicken thighs
  • 2 cups broccoli florets
  • 1 large sweet potato cubed
  • 1 red bell pepper chopped
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • salt and pepper to taste

Method
 

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. Toss vegetables with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on one side of the pan.
  3. Pat chicken thighs dry. Rub with remaining olive oil, paprika, garlic powder, salt, and pepper.
  4. Place chicken skin-side up on the other side of the pan.
  5. Roast for 25 minutes until chicken reaches 165°F and vegetables are tender and slightly charred.
  6. Let rest 5 minutes before serving.

Notes

Cut vegetables roughly the same size so everything cooks evenly. Pat chicken dry before seasoning for crispier skin. Line the pan with parchment for even easier cleanup.