A hearty one-pan chicken dinner with potato and carrot

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

red onion

🥗Healthier: shallots

💰Cheaper: yellow onion

Shallots add a subtle flavor, while yellow onion is more affordable.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor, while dried parsley is cost-effective.

Preheat the oven to 425°F (220°C).

Line a sheet pan with parchment paper for easy cleanup.

In a large bowl, combine chicken thighs, carrots, bell peppers, zucchini, and red onion.

Drizzle olive oil over the mixture and add minced garlic, paprika, dried thyme, salt, and black pepper.

Toss everything together until the chicken and vegetables are well coated.

Spread the chicken and vegetables evenly on the prepared sheet pan.

Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and vegetables are tender.

Check that the chicken reaches an internal temperature of 165°F (74°C).

Remove the sheet pan from the oven and squeeze fresh lemon juice over the top.

Garnish with chopped fresh parsley before serving.

Serve hot, either on its own or with a side of rice or bread.

Cooking Techniques

Spice Level: