About this recipe

A classic, no-fuss weeknight dinner that practically cooks itself. Juicy, golden-skinned chicken thighs roast alongside a colorful medley of seasoned vegetables on a single pan — meaning big flavor and minimal cleanup. Everything caramelizes beautifully in the oven, and the chicken drippings baste the veggies as they cook, making every bite savory and satisfying.

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.