Go Back

Sheet Pan Chicken and Vegetables

Juicy chicken thighs baked with crisp vegetables on a single sheet pan, perfect for busy nights.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 450

Ingredients
  

Main
  • 4 bone-in skin-on chicken thighs
  • 2 cups broccoli florets
  • 1 cup baby carrots
  • 1 red bell pepper sliced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Equipment

  • Large baking sheet
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Tongs

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line the baking sheet with parchment paper or foil.
  3. In a mixing bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  4. Rub the seasoning mixture generously over the chicken thighs.
  5. Place the broccoli, carrots, and bell pepper on the baking sheet and toss them lightly in the remaining olive oil. Sprinkle with salt and pepper.
  6. Position the seasoned chicken thighs on the baking sheet with the vegetables.
  7. Bake in the preheated oven for 30 minutes.
  8. Let it rest for a few minutes before serving.

Notes

For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.