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Crispy Sheet Pan Chicken Thighs Easy Recipe with Colorful Veggies

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A simple, wholesome sheet pan dinner featuring crispy bone-in, skin-on chicken thighs roasted with a vibrant medley of colorful vegetables. Ready in about 40 minutes, this recipe delivers juicy chicken with crackling skin and perfectly roasted veggies with a satisfying bite.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (organic or free-range preferred)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 carrots, sliced diagonally
  • 1 medium zucchini, cut into half-moons
  • 1 cup cherry tomatoes, whole
  • 1 small red onion, cut into wedges
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • Pinch of crushed red pepper flakes (optional)
  • Zest and juice of 1 lemon
  • Fresh parsley or basil, roughly chopped (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  3. In a small bowl, mix kosher salt, black pepper, smoked paprika, and crushed red pepper flakes if using. Rub this seasoning all over the chicken thighs, including under the skin where possible. Set aside.
  4. In a large mixing bowl, toss the bell peppers, carrots, zucchini, cherry tomatoes, and red onion with olive oil, minced garlic, salt, and pepper until evenly coated.
  5. Spread the vegetables in a single layer on a rimmed sheet pan. Nestle the chicken thighs skin side up among the veggies. Tuck rosemary and thyme sprigs around for aroma.
  6. Roast in the oven for 35-40 minutes. Check the vegetables around 30 minutes and stir gently or move pieces if some cook faster. The chicken skin should be deeply golden and crisp, and an instant-read thermometer should read 165°F (74°C).
  7. Remove the pan from the oven and let the chicken rest for 5 minutes to redistribute juices.
  8. Zest the lemon over the dish and squeeze a little juice on top. Sprinkle with chopped fresh parsley or basil if desired before serving.

Notes

Patting the chicken dry and roasting at high heat are key to crispy skin. Avoid overcrowding the pan to prevent steaming. Stir veggies halfway through cooking for even roasting. You can prepare chicken and veggies ahead and refrigerate until ready to roast. For extra crispiness, use a wire rack. Leftovers reheat best in the oven to maintain crisp skin.

Nutrition

Keywords: sheet pan chicken, crispy chicken thighs, roasted vegetables, easy dinner, weeknight meal, healthy chicken recipe, gluten-free, dairy-free

Find it online: https://avabake.com/crispy-sheet-pan-chicken-thighs-easy-recipe-with-colorful-veggies/