Description
A quick and easy dish featuring chicken and a medley of vegetables, all cooked on one pan for minimal cleanup.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or 4 pieces you like)
- 3 medium red potatoes, cut in halves or quarters
- 2 large carrots, cut in pieces
- 1 red bell pepper, cut in strips
- 1 small onion, cut in wedges
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried rosemary or thyme
- 1 lemon, cut in half (optional)
Instructions
- Preheat the oven to 425ยฐF (220ยฐC).
- Put the cut potatoes and carrots in a bowl. Add 2 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and half the garlic powder and paprika. Toss well.
- Spread the veg on a large sheet pan in one layer.
- Pat the chicken dry with a paper towel. Rub the chicken with 1 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, the rest of the garlic powder and paprika, and the rosemary.
- Place chicken on top of the veg. Add onion and pepper around the chicken. Place lemon halves on the pan if using.
- Bake for 35โ45 minutes until the chicken reaches 165ยฐF (74ยฐC) and the veg are tender. If the skin gets dark fast, loosely cover with foil.
- Let the pan rest for 5 minutes before serving.
Notes
Cut vegetables into even sizes to ensure they cook evenly. Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg