chicken sheet pan dinner
This Chicken Sheet Pan Dinner is an easy, one-pan meal featuring juicy chicken thighs, colorful vegetables, and a blend of herbs and spices. Perfect for busy weeknights, this dish is not only delicious but also minimizes cleanup!
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring spoons
- 1 sharp knife
- 1 cutting board
- 1 aluminum foil optional, for easier cleanup
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups baby potatoes (halved)
- 1 piece bell pepper (sliced)
- 1 piece zucchini (sliced)
- 1 piece red onion (sliced)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken thighs, baby potatoes, bell pepper, zucchini, and red onion.
- Drizzle the olive oil over the ingredients in the bowl. Then, sprinkle the garlic powder, paprika, dried thyme, dried oregano, salt, and pepper.
- Toss everything together until well coated with the oil and spices.
- Arrange the chicken and vegetables evenly on a large baking sheet, ensuring the chicken is skin-side up for crispy skin.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
Feel free to swap in any seasonal vegetables you have on hand.
You can cover the baking sheet with aluminum foil in the first half of the cooking time to keep the chicken moist, and then remove it for the last 15-20 minutes for crispiness.
For a lower-calorie option, you can use skinless chicken thighs or chicken breasts. Adjust the cooking time as necessary.