Sheet Pan Chicken Thighs with Roasted Vegetables

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4

View Print Layout
  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Serves: 4

Ingredients

For the chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the roasted vegetables:

  • 1 medium sweet potato, cubed
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced into wedges
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Fresh parsley, for garnish

Instructions

  • 1)

    Make sure to carefully follow each step of the instructions for the best results :

    1. Preheat and season. Heat the oven to 425°F. Stir the olive oil and spices together and rub generously over the chicken thighs on both sides.

    2. Prep the vegetables. Toss the sweet potato, bell pepper, and onion with olive oil and salt. Spread across a large sheet pan in a single layer and nestle the chicken pieces on top.

    3. Roast until golden. Bake for 35 to 40 minutes until the chicken skin is deep golden and the sweet potato is tender. Rest for 5 minutes before serving, then finish with fresh parsley.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe