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Easy Crispy Sheet Pan Chicken and Vegetables Dinner

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A quick and easy sheet pan dinner featuring crispy skin-on chicken thighs roasted with caramelized vegetables, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 g)
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 3 medium red potatoes, quartered
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon brown sugar
  • Juice of 1/2 lemon
  • A handful of fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired for easier cleanup.
  2. Pat the chicken thighs dry with paper towels to ensure crispiness.
  3. In a small bowl, mix smoked paprika, garlic powder, dried thyme, salt, black pepper, and brown sugar.
  4. Rub the seasoning blend evenly all over the chicken thighs, including under the skin if possible. Set aside.
  5. In a large bowl, combine carrots, red potatoes, bell pepper, and red onion. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Season lightly with salt and pepper.
  6. Spread the vegetables in an even layer on the baking sheet, leaving space in the center for the chicken.
  7. Place the seasoned chicken thighs skin-side up in the center of the baking sheet.
  8. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Vegetables should be tender and caramelized on the edges.
  9. Halfway through cooking, use tongs to carefully flip the vegetables for even roasting. Do not flip the chicken to preserve crispy skin.
  10. Once out of the oven, squeeze fresh lemon juice over the chicken and vegetables. Scatter chopped parsley on top for a fresh finish.
  11. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

Patting the chicken skin dry before seasoning is crucial for crispiness. Avoid overcrowding the pan to ensure even roasting. Flip vegetables halfway through cooking but do not flip the chicken. If chicken skin is not crispy enough, broil for 2-3 minutes at the end, watching carefully to avoid burning. Use bone-in, skin-on chicken thighs for best results. This recipe is naturally gluten-free and dairy-free. Variations include swapping potatoes for sweet potatoes or cauliflower for low-carb, and adding spices like cayenne for heat.

Nutrition

Keywords: sheet pan dinner, crispy chicken, roasted vegetables, easy weeknight meal, one pan meal, chicken thighs, healthy dinner

Find it online: https://cooksyla.com/easy-crispy-sheet-pan-chicken-and-vegetables-dinner-recipe-for-perfect-weeknight-meals/