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Easy Crispy Sheet Pan Chicken and Vegetables

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A quick and easy sheet pan recipe featuring crispy bone-in, skin-on chicken thighs roasted alongside tender vegetables, perfect for weeknight dinners and family meals.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 large red bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets (about 150g)
  • Optional: 1 cup baby potatoes, halved
  • 3 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Zest of 1 lemon
  • 1 teaspoon dried oregano
  • Salt and pepper to taste (kosher salt recommended)
  • Optional garnish: Fresh parsley, chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Pat the chicken thighs dry with paper towels. In a small bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, lemon zest, dried oregano, salt (about 1 teaspoon), and pepper (about ½ teaspoon). Rub this mixture all over the chicken thighs, including under the skin when possible. Set aside.
  3. In a large mixing bowl, toss the carrots, bell pepper, onion, broccoli, and optional baby potatoes with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper until evenly coated.
  4. Spread the vegetables in an even layer on the prepared sheet pan, leaving space for the chicken thighs. Place the chicken skin-side up on top of the vegetables.
  5. Roast in the oven for 35-40 minutes. Around 20 minutes in, use tongs to flip the vegetables for even cooking, but keep the chicken skin side up to maintain crispiness. The chicken is done when it reaches an internal temperature of 165°F (74°C).
  6. Check that the chicken skin is golden and crisp and the vegetables are tender and caramelized. If needed, broil for 1-2 minutes to brown further, watching carefully to avoid burning.
  7. Let the chicken rest for 5 minutes before serving. Sprinkle with freshly chopped parsley for garnish.

Notes

Pat chicken dry thoroughly for crispy skin. Use high heat (425°F) to brown skin and caramelize vegetables. Avoid overcrowding the pan for even roasting. Flip vegetables halfway through cooking but keep chicken skin side up. Let chicken rest before serving. For extra crispiness, roast on a wire rack over the pan or broil briefly at the end. Oven temperatures vary, so monitor closely near the end of cooking.

Nutrition

Keywords: sheet pan chicken, crispy chicken, roasted vegetables, quick dinner, easy chicken recipe, weeknight meal, family dinner, gluten-free, dairy-free

Find it online: https://junomeals.com/easy-crispy-sheet-pan-chicken-and-vegetables-recipe-perfect-for-quick-dinners/