Easy Sheet Pan Chicken Dinner (Printable)

A one-pan meal with roasted chicken, carrots, and potatoes ready in under an hour.

# What you need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# How to make it:

01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper until evenly coated.
03 - In another bowl, toss carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper.
04 - Spread vegetables evenly on the prepared sheet pan. Nestle seasoned chicken thighs among vegetables with skin side facing up.
05 - Roast in preheated oven for 35 to 40 minutes until chicken is golden and cooked through with internal temperature reaching 165°F, and vegetables are tender.
06 - If desired, broil for 2 to 3 minutes at the end for extra crispy chicken skin.
07 - Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum sanity on busy nights.
  • The chicken skin gets impossibly crispy while the meat stays ridiculously juicy, all without any fussing.
  • Your kitchen smells so incredible that people will think you spent hours cooking when really you just worked for fifteen minutes.
02 -
  • Cutting your vegetables to uniform sizes is the difference between some pieces being tender and others still tough. I learned this the hard way, and now I take an extra thirty seconds to make sure my carrot chunks match my potato chunks.
  • Don't crowd the pan. If vegetables are piled on top of each other, they steam instead of roast, and you lose that caramelized, golden crust that makes this dish sing.
03 -
  • Pat your chicken thighs dry with paper towels before seasoning. Dry skin crisps beautifully, while moisture just creates steam.
  • If your oven tends to run hot or cool, check the chicken at thirty-five minutes rather than waiting the full forty. Every oven is different, and your dinner shouldn't suffer for it.
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