Sheet Pan Chicken & Vegetables, Pop is loving all of these sheet pan dinners

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness, while yellow onion is typically cheaper.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne provides heat at a lower cost.

Preheat the oven to 425°F (220°C).

Prepare a large sheet pan with parchment paper or foil.

Cut potatoes, carrots, and bell peppers into bite-sized pieces.

Place chicken thighs on the sheet pan, skin-side up.

Arrange the chopped vegetables around the chicken on the pan.

Drizzle olive oil over the chicken and vegetables.

Sprinkle paprika, salt, black pepper, rosemary, and thyme evenly over everything.

Mince garlic and scatter it over the chicken and vegetables.

Squeeze lemon juice over the dish for added flavor.

Toss the vegetables gently to coat them in oil and seasonings.

Roast in the preheated oven for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

Stir the vegetables halfway through cooking for even roasting.

Once done, remove from the oven and let rest for 5 minutes.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level: