Sheet Pan Chicken Thighs with Roasted Vegetables

Bone-in chicken thighs get crispy and golden while carrots, bell peppers, and baby potatoes roast alongside them, all seasoned with garlic and herbs. Everything cooks on one pan, so cleanup is quick and the flavors mingle beautifully. The chicken fat bastes the vegetables as they roast, giving you tender, caramelized veg and juicy, crackling-skinned thighs. This is the kind of dinner that feels generous but asks almost nothing of you.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
45 minutes
Total time
50 minutes

Ingredients

  • 6 pieces (about 2.5 lb) bone-in, skin-on chicken thighs
  • 1.5 lb baby potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 large bell peppers, seeded and cut into 1-inch strips (any color)
  • 6 cloves garlic, minced
  • 5 tbsp extra-virgin olive oil
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

  1. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Halve 1.5 lb baby potatoes (if any are larger than a golf ball, quarter them so everything cooks evenly).
  3. Peel and cut 4 large carrots into 2-inch chunks.
  4. Seed and cut 2 large bell peppers into 1-inch strips.
  5. Mince 6 cloves garlic.
  6. In a small bowl, combine 6 cloves garlic, minced, 2 tsp dried thyme, 1 tsp dried rosemary, 1 tsp smoked paprika, 2 tsp kosher salt, and 1 tsp black pepper, freshly ground. Stir to mix.
  7. In a large mixing bowl, toss 1.5 lb baby potatoes, halved, 4 large carrots, peeled and cut into 2-inch chunks, and 2 large bell peppers, seeded and cut into 1-inch strips with 3 tbsp extra-virgin olive oil (45 ml) and half of the garlic-herb mixture. Spread the vegetables evenly on the prepared baking sheet, leaving space in the center for the chicken.
  8. Pat 6 pieces bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg) dry with paper towels. Rub the remaining garlic-herb mixture all over the chicken, getting some under the skin if you can. Drizzle with 2 tbsp extra-virgin olive oil (30 ml) and massage it in.
  9. Nestle the seasoned chicken thighs, skin side up, among the vegetables on the baking sheet. Make sure the skin is not touching any vegetables so it can crisp up.
  10. Preheat the oven to 425°F (220°C).
  11. Roast for 40 to 45 minutes, until the chicken skin is deeply golden and crispy, the juices run clear when you pierce the thickest part of a thigh, and the vegetables are tender and caramelized at the edges. The potatoes should yield easily to a fork.
  12. Let the pan rest for 5 minutes. The chicken will stay hot and the juices will settle.
  13. If using, chop 2 tbsp fresh parsley and scatter it over the pan. Serve straight from the sheet, or transfer to a serving platter.