Juicy Sheet-Pan Chicken with Vegetables — Easy Family Dinner

This one-pan dinner is a lifesaver on busy evenings: succulent chicken thighs with a golden crust, sweet roasted vegetables, and the perfume of herbs. Hardly any washing up, all the flavor — serve straight from the tray to the family table.

Ingredients

• Chicken thighs — 6 pcs.
• Potatoes — 600g (1 lb 5 oz)
• Carrots — 2 pcs.
• Bell pepper — 1 pc.
• Red onion — 1 pc.
• Garlic — 4 cloves
• Olive oil — 3 tbsp
• Sweet paprika — 1 tsp
• Dried herbs (Italian or Herbes de Provence) — 1 tsp
• Salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Lemon juice — 1 tbsp
• Fresh parsley (for serving) — 10g (1/3 oz)

Step-by-Step Recipe

1. Preheat the oven to 400°F (200°C), top and bottom heat. Line a sheet pan with parchment paper or lightly grease it with oil.
2. Prepare the vegetables: cut the potatoes into large wedges, the carrots into batons, the pepper into strips, and the onion into half-moons. Finely chop the garlic with a knife.
3. Pat the chicken dry with paper towels so the skin bakes up crisp and golden.
4. Mix the olive oil, paprika, dried herbs, salt, pepper, lemon juice, and garlic. This will be the marinade.
5. Transfer the vegetables to a large bowl, add half the marinade, and toss well. Spread them out on the sheet pan in an even layer.
6. Rub the chicken with the remaining marinade and arrange it over the vegetables, skin side up.
7. Roast for 35–40 minutes, until the chicken is browned and cooked through (the juices should run clear when pierced, and the internal temperature should be about 165°F (75°C)).
8. For extra crispness, switch on the broiler for 3–5 minutes, watching closely so the chicken does not dry out.
9. Let the dish rest for 5 minutes, sprinkle with chopped parsley, and serve hot.

Nutrition per Serving

Tips and Variations

• Cut size: for even roasting, keep the vegetable pieces similar in size (potatoes and carrots slightly larger, pepper and onion a little smaller).
• Other cuts of chicken: drumsticks or chicken quarters work well too; roasting time is about the same. Chicken breast fillets need only 22–25 minutes.
• Vegetable swaps: add zucchini, broccoli, cauliflower, or sweet potato. Faster-cooking vegetables (zucchini, broccoli) should be added during the last 15 minutes.
• Crispy skin: dry the thighs thoroughly, do not use too much oil, and do not cover the pan with foil.
• Spice it up: smoked paprika, garlic powder, cumin, or curry powder will give the dish a different character.
• Marinate ahead: marinate the chicken for 30–120 minutes in the fridge for a deeper flavor.
• Convection: if using a fan oven, roast at 375°F (190°C) and reduce the cooking time by 5–7 minutes.

Frequently Asked Questions