Name: Sheet Pan Chicken Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 pieces bone in, skin on chicken thighs (Bone helps keep the meat tender.); 1.5 teaspoons kosher salt (Plus more to taste.); 1 teaspoon black pepper; 1.5 teaspoons garlic powder; 1 teaspoon paprika; 1.5 pounds potatoes (baby potatoes or chopped Yukon gold); 2-3 cups mixed vegetables (broccoli, bell pepper, carrots, zucchini, red onion) (Choose sturdy and quick cooking vegetables.); 3 tablespoons olive oil (Divided among preparation.); 1 lemon wedges (optional) (For squeezing on top.); fresh parsley to taste fresh parsley (optional) (For garnishing.); 1 spoon Dijon mustard (optional) (For extra flavor.)

Description

A comforting and easy one-pan dinner featuring juicy chicken thighs and roasted vegetables, perfect for busy nights when you want homemade cooking without the cleanup hassle.

Ingredients

Chicken and Seasoning

6 pieces bone in, skin on chicken thighs (Bone helps keep the meat tender.)
1.5 teaspoons kosher salt (Plus more to taste.)
1 teaspoon black pepper
1.5 teaspoons garlic powder
1 teaspoon paprika

Vegetables

1.5 pounds potatoes (baby potatoes or chopped Yukon gold)
2-3 cups mixed vegetables (broccoli, bell pepper, carrots, zucchini, red onion) (Choose sturdy and quick cooking vegetables.)

Other Ingredients

3 tablespoons olive oil (Divided among preparation.)
1 lemon wedges (optional) (For squeezing on top.)
fresh parsley to taste fresh parsley (optional) (For garnishing.)
1 spoon Dijon mustard (optional) (For extra flavor.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Heat the oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup.
Pat the chicken thighs dry with paper towels. Toss thighs with 1 tablespoon of olive oil, salt, pepper, garlic powder, and paprika.
Toss potatoes and sturdy veggies with the remaining olive oil, a pinch of salt, and pepper. Spread them out on the pan in a single layer.

Cooking

Nestle the chicken thighs on top of the veggies, skin side up, making sure the skin is not covered by vegetables.
Roast for 35 to 45 minutes, depending on size. If using quick cooking veggies like zucchini, add them around the 20-minute mark.
Check doneness with a thermometer. Chicken is ready when the thickest part hits 165°F (74°C) and juices run clear.
For extra crisp skin, broil for 1 to 3 minutes at the end, watching closely.

Serving

Let the chicken rest for 5 minutes, then squeeze lemon on top and sprinkle with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container for up to 4 days. For best reheating, use a sheet pan at 375°F for about 12 to 18 minutes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: dinner, Main Course
Cuisine: American, Comfort Food