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American · Dinner

Sheet-pan chicken and vegetables

High-heat roasted chicken thighs with crisp skin, browned potatoes, carrots, peppers, zucchini, garlic, lemon, and oregano, staged on one broad sheet pan.

About 1 hr 30 minTotal
About 1 hr 15 minActive
$$Cost
EasyDifficulty
Makes 6 servings
Crisp-skinned sheet-pan chicken thighs with browned potatoes, carrots, peppers, zucchini, onion, lemon, and parsley.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 6 servings

  • 6 bone-in skin-on chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 1 1/2 pounds baby Yukon Gold potatoes, halved
  • 4 carrots, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch half-moons
  • 1 small red onion, cut into wedges
  • 5 garlic cloves, smashed
  • 4 tablespoons olive oil, divided
  • 1 lemon
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped flat-leaf parsley

Instructions

  1. Pat chicken dry and season with 1 teaspoon salt and half the pepper; refrigerate uncovered 1 hour if time permits. Heat oven to 450°F with a inside.

  2. Toss potatoes and carrots with 2 tablespoons oil, half the oregano, paprika, 1/2 teaspoon salt, and remaining pepper. Spread cut-side down on the hot pan and roast 15 minutes.

  3. Toss pepper, zucchini, onion, and garlic with 1 tablespoon oil and remaining oregano. Turn the sturdy vegetables, add the new vegetables, and arrange chicken skin-up with space around every piece. Brush chicken with remaining oil.

  4. Roast until chicken skin is crisp and thighs reach 175°F, 25 to 35 minutes. Broil briefly only if needed for color. Rest chicken 5 minutes, then finish the entire pan with lemon zest, lemon juice, parsley, and remaining salt.

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