Sheet Pan Chicken Thighs

Juicy, crispy chicken thighs roasted with vegetables in one pan—this is weeknight dinner made effortless, with smoky, deeply flavored results that feel like you spent way more time than you actually did.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly cracked black pepper
• 1 pound baby potatoes, halved
• 1 large red bell pepper, cut into chunks
• 1 medium red onion, cut into wedges
• 2 cups broccoli florets (or any veg you love)
• 2 cloves garlic, minced

Method:

1. Preheat your oven to 425°F and line a large sheet pan with foil or parchment paper.
2. Pat the chicken thighs dry and toss with 1 tablespoon oil, paprika, garlic powder, salt, and pepper.
3. Toss potatoes, bell pepper, onion, and broccoli with remaining oil, garlic, salt, and pepper on the sheet pan.
4. Arrange chicken thighs skin-side up among the vegetables.
5. Roast for 25–30 minutes, until the chicken skin is golden and crispy and vegetables are tender.
6. Rest for 5 minutes before serving.

Full recipe at Budget Bytes →

Chef's tip: Don't skip patting the chicken dry—it's the secret to that irresistibly crispy skin that makes this dish sing.