Description
Looking for an easy dinner winner? This Sheet Pan Chicken and Rainbow Vegetables is a simple, colorful weeknight meal made with crispy chicken thighs and tender roasted veggies, all cooked at the same time on one sheet pan. Less mess, less stress, and one delicious meal!
Ingredients
Scale
- 1 1/2-2 pounds bone-in, skin-on chicken thighs
- 3-4 medium carrots, cut into 1- to 2-inch pieces
- 1 pound baby rainbow potatoes, halved or quartered
- 3 bell peppers (red, yellow, and green), cored and cut into 1/2-inch pieces
- 12 oz green beans, washed and trimmed
- 12 oz broccolini, washed and stems trimmed
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a small bowl, mix together Italian seasoning, paprika, salt, and pepper and set aside.
- Heat a large skillet over medium-high heat with 1 tablespoon of oil. Season the chicken thighs on both sides with half of the seasoning mixture. Place the thighs skin-side down and cook for 6-8 minutes, or until the skin is deeply golden and crispy. Flip and cook the other side for an additional 2-3 minutes, then remove from the heat.
- Lay out all the vegetables on the sheet pan, drizzle with the remaining olive oil, and add the remaining seasoning mixture. Toss well to coat and spread into an even layer. Then nestle the chicken thighs on top of the vegetables, skin-side up.
- Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
For extra crispy skin on the chicken thighs, broil in the oven for 2-3 minutes toward the end of the cooking time.
- Prep Time: 15
- Cook Time: 40
- Category: Entree
