USA · Meat Dishes
Sheet Pan Chicken and Veggies
Bone-in chicken thighs and mixed vegetables on one pan at 220°C.
Ingredients
- bone-in skin-on chicken thighs4
- baby potatoes300 g
- broccoli200 g
- bell peppers2
- zucchini2
- red onion1
- garlic cloves4
- olive oil3 tbsp
- balsamic vinegar1 tbsp
- smoked paprika1 tsp
- Italian seasoning1 tsp
- garlic powder1 tsp
- salt1 tsp
- black pepper0.5 tsp
Method
- 1Preheat the oven to 220°C (425°F). Pat the chicken thighs completely dry with paper towels — this is the step that gives you crispy skin. Mix the smoked paprika, Italian seasoning, garlic powder, half the salt and the pepper in a small bowl.
- 2Halve the baby potatoes. Cut the zucchini and bell peppers into 3cm pieces. Slice the red onion into wedges. Cut the broccoli into florets. The rule: dense vegetables like potatoes go in at the same size or smaller than the softer ones.
- 3Toss the potatoes and onion with 1.5 tbsp olive oil, balsamic vinegar, minced garlic and half the spice mix directly on a large rimmed baking sheet. Spread them in a single layer. Don't overcrowd — vegetables touching on all sides steam instead of roast.
- 4Rub the chicken thighs with the remaining olive oil and spice mix. Place them skin-side up on top of the vegetables, spaced apart.
- 5Roast for 20 minutes. Remove the pan and add the broccoli, bell peppers and zucchini to the gaps around the chicken. Return to the oven for 15–20 more minutes until the chicken reaches 74°C internally and the skin is deep golden and crispy.
- 6Rest the chicken 5 minutes before serving. Spoon the pan juices over the vegetables — all the fat and seasoning that has dripped down is flavor worth using.