Sheet-Pan Chicken and Vegetables

Name: Sheet-Pan Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs; 1 lb baby potatoes, halved; 2 carrots, cut into chunks; 1 red onion, cut into wedges; 1 cup broccoli florets; 4 tbsp olive oil, divided; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp paprika; 1 1/4 tsp salt, divided; 1/2 tsp black pepper, divided; 1 lemon, sliced

Chef-created by Chef Joel

Juicy roasted chicken thighs and caramelized vegetables all cooked together on a single sheet pan.

⏱ Prep 15m🔥 Cook 35m🕒 Total 50m🍽 4 servings

#weeknight#one-pan

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Ingredients

8bone-in, skin-on chicken thighs
1 lbbaby potatoes, halved
2carrots, cut into chunks
1red onion, cut into wedges
1 cupbroccoli florets
4 tbspolive oil, divided
3 clovesgarlic, minced
1 tspdried thyme
1 tsppaprika
1 1/4 tspsalt, divided
1/2 tspblack pepper, divided
1lemon, sliced

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Method

1
Preheat oven to 425°F and line a large sheet pan with foil or parchment.
2
Toss potatoes, carrots, and onion with 2 tablespoons olive oil, garlic, thyme, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper on the sheet pan, spreading in an even layer.
3
Pat chicken thighs dry and rub with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle chicken skin-side up among the vegetables.
4
Roast 20 minutes, then scatter broccoli florets over the pan and tuck lemon slices around the chicken.
5
Continue roasting 12-15 minutes more, until chicken skin is golden and reaches 165°F internally and vegetables are tender.
6
Let rest 5 minutes before serving directly from the pan.