Description
Crispy skin, juicy meat, all roasted to perfection in one pan. A simple, customizable, and foolproof weeknight dinner that yields restaurant-quality results with minimal cleanup.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup chopped vegetables (e.g., zucchini, sweet potatoes, or seasonal veggies)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix salt, pepper, garlic powder, and smoked paprika.
- Rub the spice mixture evenly over the chicken thighs.
- Arrange the chicken thighs on a baking sheet lined with parchment paper or a silicone mat.
- Drizzle olive oil over the chicken and vegetables.
- Scatter the chopped vegetables around the chicken thighs on the sheet pan.
- Roast in the preheated oven for 30 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
- Serve hot, garnished with fresh herbs if desired.
Notes
Feel free to customize with different herbs, spices, or vegetables. Adjust cooking time based on the size of the chicken thighs and the type of vegetables used.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: American
Keywords: easy sheet pan chicken thighs, easy recipes
