Go Back

Sheet Pan Chicken and Vegetables

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 420

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 cups broccoli florets
  • 2 medium carrots, sliced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • Fresh lemon juice, for serving

Instructions

  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  • Pat the chicken thighs dry with paper towels. In a small bowl, mix the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
  • Drizzle the vegetables with 2 tbsp olive oil and toss with half the spice blend. Spread across the baking sheet.
  • Rub the chicken thighs with the remaining olive oil and spice blend. Place skin-side up among the vegetables.
  • Roast for 35–40 minutes, until the skin is golden and crispy and the chicken reaches an internal temperature of 165°F (74°C).
  • Squeeze fresh lemon juice over everything before serving.

Notes

Don't crowd the pan — vegetables and chicken need space to roast rather than steam; use two pans if needed. Swap in whatever vegetables you have. For boneless skinless thighs, reduce the cook time to 25–28 minutes. Make sure the chicken is completely dry before seasoning for the crispiest skin.