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Easy Flavor-Packed Sheet Pan Dinner Recipe with Crispy Chicken and Veggies for Perfect Weeknight Meals

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A quick and easy sheet pan dinner featuring crispy bone-in chicken thighs roasted alongside colorful veggies, delivering bold flavors and comforting textures perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil (for chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby potatoes, halved (Yukon Gold recommended)
  • 1 red bell pepper, cut into strips
  • 1 zucchini, sliced into rounds
  • 1 cup carrots, cut into sticks
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for veggies)
  • 1 teaspoon dried Italian herbs or herbes de Provence
  • Salt and pepper, to taste
  • Optional: Fresh parsley or thyme for garnish
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning all over the chicken thighs, including under the skin. Set aside.
  3. In a large bowl, combine baby potatoes, red bell pepper, zucchini, carrots, and red onion. Drizzle with olive oil and sprinkle with Italian herbs, salt, and pepper. Toss well to coat evenly.
  4. Spread the veggies evenly on a large rimmed sheet pan, leaving space for the chicken thighs. Place the chicken skin-side up on top of the veggies so the juices drip down during cooking.
  5. Roast in the oven for 35-40 minutes. About halfway through (around 20 minutes), use tongs to flip the chicken skin-side up again if flipped, and gently toss the veggies for even cooking.
  6. Check for doneness: chicken is ready when internal temperature reaches 165°F (74°C) and skin is golden and crispy; veggies should be tender and slightly caramelized.
  7. Let the chicken rest for 5 minutes on the pan before serving to lock in juices.
  8. Garnish with chopped fresh parsley or thyme and lemon zest if desired. Serve directly from the sheet pan.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Use high heat (425°F) for roasting. Avoid overcrowding the pan to prevent steaming. Flip chicken and toss veggies halfway through cooking for even roasting. Use a wire rack under chicken for extra crispiness if available. Broil for last 2-3 minutes if skin isn’t crispy enough, watching closely to avoid burning. Uniformly cut veggies for even cooking. Leftovers reheat best in oven at 375°F for 10-12 minutes to restore crispiness.

Nutrition

Keywords: sheet pan dinner, crispy chicken, roasted veggies, easy weeknight meal, one-pan dinner, family dinner, healthy dinner

Find it online: https://evabakery.com/easy-flavor-packed-sheet-pan-dinner-recipe-with-crispy-chicken-and-veggies-for-perfect-weeknight-meals/