chicken sheet pan dinner
This Chicken Sheet Pan Dinner is a simple, wholesome, and flavorful meal that comes together in one pan for easy cleanup. Juicy chicken thighs pair perfectly with vibrant veggies, all roasted to perfection for a delicious family dinner.
Equipment
- 1 large rimmed baking sheet
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
- 1 basting brush (optional)
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 lbs.
- 1 lb baby potatoes Halved.
- 2 cups broccoli florets
- 1 piece red bell pepper Sliced.
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 piece lemon Cut into wedges for serving.
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, garlic powder, paprika, salt, black pepper, and dried thyme. Mix well to form a marinade.
- Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Let it sit while you prepare the vegetables.
- On the large baking sheet, arrange the halved baby potatoes, broccoli florets, and sliced red bell pepper. Drizzle with a bit of olive oil and season with salt and pepper. Toss gently to combine.
- Place the marinated chicken thighs skin-side up on the baking sheet, alongside the vegetables.
- Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Once cooked, remove from the oven and let it rest for 5 minutes. Serve with lemon wedges for a bright finish.
Notes
Feel free to swap in your favorite vegetables based on what's in season or what you have on hand. Carrots, zucchini, or asparagus work well too. This dish can also be prepared with boneless chicken breasts, but adjust the cooking time accordingly.