Classic Chicken and Vegetables
A simple yet delicious one pan meal featuring seasoned chicken and a medley of roasted vegetables.
Equipment
- 1 sheet pan large
- 1 mixing bowl medium
Ingredients
Main Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 cups baby potatoes halved
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
Seasoning
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
Instructions
Preparation
- Preheat your oven to 400°F. This ensures it's hot enough to cook the chicken evenly and crisp the skin.
- In a medium mixing bowl, combine olive oil, salt, black pepper, garlic powder, paprika, and dried thyme. Coat the chicken thighs thoroughly in the seasoning mixture.
- Place the chicken thighs on one side of a large sheet pan. Arrange the halved baby potatoes and sliced bell peppers around the chicken, ensuring they are evenly spread.
- Place the sheet pan in the oven and roast for 45 minutes. Check halfway through and stir the vegetables for even cooking.
- Ensure the chicken is cooked through and the skin is golden and crispy. Use a meat thermometer to confirm the internal temperature reaches 165°F.
- Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute within the chicken.
- Transfer the chicken and vegetables to a serving platter. Garnish with fresh herbs like parsley if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Marinate the chicken in advance for enhanced flavor. Ingredient Substitutions: Use chicken breasts instead of thighs for a leaner option. How to Serve: Pair with a fresh garden salad for a complete meal. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare and season ingredients ahead of time for a quicker meal on busy nights.