Roasted Chicken Vegetables Meal (Printable Version)

Tender chicken thighs roasted with colorful vegetables and aromatic herbs for a wholesome meal.

# What You’ll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs (approximately 1.2 lbs)

→ Vegetables

02 - 3 medium red potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red bell pepper, cut into chunks
05 - 1 zucchini, sliced
06 - 1 red onion, cut into wedges

→ Seasonings & Oil

07 - 3 tbsp olive oil
08 - 2 tsp dried Italian herbs (or herbes de Provence)
09 - 1 tsp smoked paprika
10 - 1 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/2 tsp freshly ground black pepper

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Lemon wedges

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - In a large mixing bowl, combine potatoes, carrots, bell pepper, zucchini, and red onion. Drizzle with 1.5 tablespoons of olive oil, then sprinkle with 1 teaspoon of dried Italian herbs, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet.
04 - Pat the chicken thighs dry. Rub with the remaining 1.5 tablespoons of olive oil and season with 1 teaspoon of dried Italian herbs, smoked paprika, garlic powder, salt, and pepper.
05 - Nestle the chicken thighs skin-side up among the vegetables on the baking sheet.
06 - Roast in the preheated oven for 40 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - For extra crispy skin, broil for an additional 2 to 3 minutes.
08 - Sprinkle with fresh parsley and serve with lemon wedges.

# Top Tips:

01 -
  • One pan means one cleanup and honest peace of mind after dinner.
  • Chicken thighs stay juicy even if you're not watching the clock like a hawk.
  • The vegetables caramelize into something almost sweet, even if your kids normally push them to the side.
02 -
  • Bone-in thighs with skin are almost impossible to overcook, which is why they're my go-to when I'm not sure about oven temperatures in unfamiliar kitchens.
  • Let your sheet pan sit for a few minutes after roasting so the vegetables don't stick to the pan when you try to move them.
03 -
  • Start your vegetables on the pan a few minutes before adding the chicken if you're worried they won't caramelize enough—they're more forgiving that way.
  • Save those pan drippings and whisk them into a simple vinaigrette for a salad the next day, or just drizzle them over the leftovers.

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