Sheet Pan Chicken and Vegetables
Chicken thighs and vegetables roasted on one sheet pan. The oven does the work while you rest.
Easy · 40 minutes
Ingredients
- 4 chicken thighs
- 3 cups mixed vegetables (broccoli, potato, zucchini, bell pepper)
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper
Steps
- Preheat oven to 220°C/425°F.
- Cut vegetables into similar-sized pieces.
- Toss chicken and vegetables with oil, garlic powder, paprika, oregano, salt, pepper.
- Spread on sheet pan in one layer. Chicken skin-side up.
- Roast 35–40 minutes until chicken is golden and cooked through.
- Rest 5 minutes. Serve.
Why this works
High roasting temperature cooks both chicken and vegetables in the same time frame. Chicken fat drips onto vegetables and flavors them.