Description
An easy one-pan dinner recipe for delicious sheet pan chicken.
Ingredients
Scale
- 2 lbs chicken thighs, bone-in, skin-on
- 1 lb small red potatoes, quartered
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes, onion, and bell peppers with 2 tablespoons of olive oil, oregano, thyme, paprika, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 20 minutes.
- While the vegetables roast, pat the chicken thighs dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Add the chicken thighs to the baking sheet with the vegetables, skin-side up.
- Return the baking sheet to the oven and roast for another 25-30 minutes, or until the chicken is cooked through and the skin is crispy.
- Serve immediately.
Notes
- For crispier chicken skin, you can broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Feel free to add other vegetables like broccoli florets or zucchini slices during the last 15 minutes of roasting.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg
Keywords: sheet pan chicken, easy dinner, one pan meal, roasted chicken, chicken and vegetables, quick recipe