This family favorite comes together on a single sheet pan: the chicken stays juicy under a beautifully bronzed skin, while the potatoes and vegetables soak up the pan juices and spices. Hardly any dishes, deep savory flavor, and a cozy roasted aroma — just the thing for an easy weeknight supper.
Ingredients
- 2.6 lbs (1,200 g) chicken thighs or drumsticks
- 1.8 lbs (800 g) potatoes
- 1 sweet bell pepper
- 1 carrot
- 1 red onion
- 4 garlic cloves
- 7 oz (200 g) cherry tomatoes, optional
- 3 tbsp vegetable oil
- 1 tsp sweet paprika
- 1 tsp dried herbes de Provence
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp chili flakes, optional
- 1 tbsp lemon juice
- 0.4 oz (10 g) fresh parsley
How to make it
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with oil.
- Pat the chicken dry. Mix 1 tbsp oil, paprika, half the salt and pepper, and the lemon juice, then rub over the chicken pieces and let stand for 10 minutes.
- Cut the potatoes into large wedges, the pepper into strips, the carrot into rounds, and the onion into thick slices. Lightly crush the garlic.
- Toss the vegetables with the remaining 2 tbsp oil, the herbs, the remaining salt and pepper, and chili flakes if using.
- Spread the vegetables in an even layer on the sheet pan. Arrange the chicken on top, skin side up, and scatter over the cherry tomatoes.
- Roast for 45 to 55 minutes, until the chicken is deeply golden and cooked through; the internal temperature near the bone should reach about 165°F (75°C).
- For extra-crisp skin, turn on the broiler for the last 3 to 5 minutes of cooking.
- Rest for 5 minutes, scatter with chopped parsley, and serve.
Serving and storage
Serve with a simple green salad or crisp raw vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (180°C) oven for 10 to 15 minutes.
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Tips and variations
- Add 1 tsp Dijon mustard to the marinade for a sharper edge, or 1 tsp honey for a faint caramel note.
- Swap in seasonal vegetables: squash, zucchini, broccoli, and cauliflower all roast beautifully.
- To keep the potatoes from tasting flat, season the potatoes and chicken separately, and don’t crowd the pan.
- If using chicken breasts, roast for 20 to 25 minutes so they stay juicy; start the vegetables 15 minutes earlier.
- Convection can shave off 5 to 10 minutes; keep an eye on the color.
Nutrition
| Metric | Per serving |
|---|---|
| Calories | 520 kcal |
| Protein | 34 g |
| Fat | 28 g |
| Carbohydrates | 34 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 820 mg |
Values are approximate and based on 1 of 4 servings.
Frequently asked questions
Can I swap chicken thighs for chicken breasts?
Yes, but reduce the roasting time to 20 to 25 minutes and add a little extra oil so the meat stays juicy. Start roasting the vegetables 15 minutes earlier.
What if I don’t have parchment paper for the sheet pan?
Lightly grease the pan with oil or use a heavy cast-iron skillet. After roasting, let the dish rest for 5 minutes so the juices settle.
Can I freeze the finished dish?
Yes, cool in portions and freeze for up to 3 months. Reheat in a 350°F (180°C) oven for 15 to 20 minutes, or in the microwave on medium until hot.