Description
Make an easy one-pan chicken dinner with juicy roasted chicken and vegetables. Simple prep, fast cleanup, and family-friendly flavors roast together for tender chicken and caramelized vegetables.
Ingredients
- 4 bone-in skin-on chicken thighs (about 6 ounces each, about 1 inch thick)
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon kosher salt (for chicken)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper (for chicken)
- 1 pound baby potatoes halved
- 2 cups broccoli florets
- 1 large red bell pepper sliced
- 1 small yellow onion sliced
- 2 tablespoons olive oil (for vegetables)
- 0.5 teaspoon kosher salt (for vegetables)
- 0.25 teaspoon black pepper (for vegetables)
Instructions
- Heat the oven to 425°F.
- Pat the chicken dry and place on a large rimmed sheet pan.
- Rub the chicken with 1 tablespoon olive oil, salt, paprika, garlic powder, and black pepper.
- In a bowl, toss potatoes, broccoli, bell pepper, and onion with 2 tablespoons olive oil, salt, and black pepper.
- Spread vegetables around the chicken in an even layer.
- Roast for 35 minutes, stirring vegetables once halfway through.
- Continue roasting 10 to 15 minutes until the chicken reaches 165°F internally and the skin is crisp.
- Rest the pan for 5 minutes before serving.
Notes
- For food safety, cook chicken to an internal temperature of 165°F measured at the thickest part.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American