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Crispy Sheet Pan Chicken with Rainbow Vegetables

crispy sheet pan chicken - featured image
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A quick and easy one-pan dinner featuring crispy chicken thighs and a colorful mix of roasted vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 red bell pepper, sliced
  • 1 yellow zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, cut into wedges
  • 2 carrots, cut into sticks
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, smoked paprika, and oregano.
  3. In a large bowl, toss the sliced bell peppers, zucchini, cherry tomatoes, red onions, and carrots with olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Ensure everything is evenly coated but not drenched.
  4. Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Spread the seasoned vegetables around the chicken, leaving space between pieces for even roasting.
  5. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to gently flip the vegetables to promote even caramelization. Do not flip the chicken to keep the skin intact.
  6. Check for doneness: chicken skin should be golden and crispy, and the internal temperature should reach 165°F (74°C). Vegetables should be tender with some charred edges.
  7. Remove from oven and immediately zest a lemon over the dish, then squeeze fresh lemon juice on top.
  8. Garnish with chopped fresh parsley and serve hot. Optionally, drizzle a bit more olive oil or a light balsamic glaze.

Notes

Pat chicken skin dry before seasoning for best crispiness. Avoid flipping chicken during roasting to keep skin intact. Do not overcrowd the pan to prevent steaming. Use two pans or roast in batches if needed. Vegetables like cherry tomatoes and zucchini cook faster; remove early if desired. Leftovers reheat best in oven to maintain crispiness.

Nutrition

Keywords: sheet pan chicken, crispy chicken thighs, roasted vegetables, healthy dinner, easy weeknight meal, gluten-free, dairy-free

Find it online: https://chloeplate.com/crispy-sheet-pan-chicken-with-rainbow-vegetables-easy-healthy-dinner-recipe/