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In the realm of weeknight dinners, few meals can rival the ease and satisfaction of a sheet pan recipe. The Crispy Sheet Pan Chicken and Veggies stands out as a quintessential dish that embodies simplicity without compromising on flavor or nutrition. This one-pan wonder marries succulent chicken thighs with a colorful medley of roasted vegetables, creating a meal that is not only visually appealing but also hearty and wholesome. With the demands of a busy lifestyle, finding a recipe that is both time-efficient and delicious is essential, and this dish checks all the boxes.

Crispy Sheet Pan Chicken and Veggies

Discover the ease and flavor of Crispy Sheet Pan Chicken and Veggies, the perfect weeknight dinner! This one-pan recipe combines succulent chicken thighs with a colorful mix of roasted vegetables, all infused with a delightful blend of spices. Not only does it promise a satisfying meal, but it also saves time on cleanup. Follow our step-by-step guide to create a nutritious and hearty dish that will brighten your dinner table and delight your taste buds. Enjoy the deliciousness of simple, wholesome cooking!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

1 cup baby carrots, halved if large

1 cup Brussels sprouts, trimmed and halved

1 red bell pepper, sliced into strips

1 yellow onion, cut into wedges

1 tablespoon balsamic vinegar

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the marinade: In a small bowl, whisk together the olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. This mixture will give your chicken a flavorful, crispy skin.

      Season the chicken: Place the chicken thighs in a large mixing bowl. Pour the marinade over the chicken, ensuring each piece is well-coated. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).

        Prepare the veggies: In another bowl, toss the baby carrots, Brussels sprouts, red bell pepper, and onion with balsamic vinegar, a pinch of salt, and black pepper to taste. Mix well to ensure the veggies are seasoned.

          Arrange on the sheet pan: Place the marinated chicken thighs skin-side up in the center of the prepared baking sheet. Arrange the seasoned vegetables around the chicken in a single layer to promote even roasting.

            Roast in the oven: Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. The vegetables should be tender and slightly caramelized.

              Broil for extra crispiness: If desired, switch the oven to broil for an additional 2-4 minutes at the end of the cooking time to achieve an extra crispy skin on the chicken. Keep a close watch to prevent burning.

                Garnish and serve: Once cooked, remove the sheet pan from the oven and let it cool for a few minutes. Sprinkle freshly chopped parsley over the dish for a pop of color and freshness before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4