Sheet Pan Chicken Thighs and Veggies
Juicy sheet pan chicken thighs roasted with colorful vegetables until crispy, caramelized, and full of flavor. This easy one-pan dinner is perfect for busy weeknights and ready in about 40 minutes.
Equipment
- large sheet pan
- parchment paper
- mixing bowl
- paper towels
- meat thermometer
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 bell peppers, cut into chunks
- 2 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- salt and black pepper, to taste
- fresh basil, for garnish
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Pat the chicken thighs completely dry with paper towels.
- In a large bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Spread vegetables evenly on the sheet pan, leaving spaces for the chicken.
- Rub chicken thighs with remaining olive oil and season generously with salt and pepper.
- Place chicken thighs skin-side up among the vegetables, ensuring space between pieces.
- Roast for 38–42 minutes until chicken reaches 165°F and vegetables are tender and caramelized.
- Remove from oven and let rest for 5 minutes.
- Garnish with fresh basil and serve warm.
Notes
Pat chicken and vegetables dry to encourage browning. Avoid overcrowding the pan for crisp results. Add delicate vegetables later if you prefer a firmer texture.