Pollo y Verduras al Horno en Bandeja
Main55 min4 porcionesFácilSobre esta receta
Una cena clásica de entre semana sin complicaciones que prácticamente se cocina sola. Muslos de pollo jugosos con piel dorada se asan junto a una colorida mezcla de verduras sazonadas en una sola bandeja — lo que significa gran sabor y limpieza mínima. Todo se carameliza hermosamente en el horno, y los jugos del pollo bañan las verduras mientras se cocinan, haciendo que cada bocado sea sabroso y satisfactorio.
Instrucciones
- 1
Preheat your oven to ![425°F]. Line a large rimmed baking sheet (18x13-inch half sheet pan) with aluminum foil and place a wire rack on top if you have one — this helps the chicken skin get extra crispy. If not, the foil-lined pan works great too.
- 2
Pat the chicken thighs completely dry with paper towels — this is the key to crispy skin. In a small mixing bowl, mix together the garlic powder, onion powder, smoked paprika, Italian seasoning, kosher salt, and black pepper.
- 3
Rub 1 tablespoon of olive oil all over the chicken thighs, then sprinkle the spice mix evenly over all sides, pressing it in gently. Set aside while you prep the vegetables.
- 4
In a large mixing bowl, combine the halved baby potatoes, carrots, red bell pepper, zucchini, red onion wedges, and smashed garlic cloves. Drizzle with 2 tablespoons of olive oil, season with kosher salt and black pepper, and toss well until everything is evenly coated.
- 5
Spread the vegetables in a single layer across the prepared baking sheet, keeping them as spread out as possible — crowding causes steaming instead of roasting. Leave 4 clear spaces among the vegetables for the chicken thighs.
- 6
Nestle the seasoned chicken thighs skin-side UP into the spaces between the vegetables. The chicken should sit directly on the pan (or rack), not on top of the vegetables.
- 7
Roast in the preheated oven for 35–40 minutes, until the chicken skin is deep golden brown and crispy, and an meat thermometer inserted into the thickest part of the thigh (not touching bone) reads %[165°F]. Do not flip the chicken during cooking.
- 8
At the 25-minute mark, quickly open the oven and toss the vegetables gently with a spatula so they roast evenly on all sides. Close the oven and continue cooking for the remaining 10–15 minutes.
- 9
Remove the pan from the oven and let the chicken thighs rest for 5 minutes before serving — this keeps the juices locked in. Scatter fresh parsley over the top and serve directly from the pan with lemon wedges on the side for a bright finishing squeeze.
