Sheet Pan Chicken Dinner
This sheet pan chicken and vegetables recipe is an easy, healthy dinner made on one pan. Juicy chicken and colorful vegetables roast together for a simple weeknight meal with minimal prep and cleanup.
Servings: 4 servings
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 3 cups baby potatoes halved
- 2 cups carrots sliced
- 2 cups zucchini sliced
- 1 red bell pepper chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Wash and prepare the vegetables by slicing or chopping them into even-sized pieces.
- Place the chicken and vegetables on a large sheet pan.
- Drizzle everything with olive oil and season with garlic powder, paprika, salt, and black pepper.
- Toss to coat evenly, then spread everything into a single layer on the pan.
- Bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let rest for 5 minutes before serving.