Sheet Pan Chicken and Vegetables
Dinner
American45 min4 servingsEasyAbout this recipe
A wholesome, gluten-free weeknight dinner featuring juicy roasted chicken thighs nestled alongside colorful bell peppers, zucchini, and red onion — all roasted together on one pan for easy cleanup. Seasoned with garlic, smoked paprika, and fresh thyme, this healthy sheet pan meal comes together in under 45 minutes with minimal effort.
Instructions
- 1
Preheat your oven to ![425°F]. Line a large baking sheet with aluminum foil or leave unlined for crispier results. Pat the chicken thighs completely dry with paper towels — this is key for crispy skin.
- 2
In a small mixing bowl, combine the smoked paprika, dried thyme, 1 tsp kosher salt, and black pepper. Rub the chicken thighs all over with 1 tablespoon of olive oil, then coat evenly with the spice mixture. Set aside.
- 3
Add the sliced red bell pepper, zucchini, and red onion wedges to the baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and the balsamic vinegar. Scatter the minced garlic over the vegetables, season with the remaining ½ tsp kosher salt, and toss to coat. Spread into an even layer, leaving space in the center for the chicken.
- 4
Nestle the seasoned chicken thighs skin-side up among the vegetables on the baking sheet. Roast in the preheated oven for 28–32 minutes, until the chicken skin is golden and crispy and an instant-read thermometer inserted into the thickest part reads %[165°F].
- 5
Remove from the oven and let the chicken thighs rest for 5 minutes. Scatter fresh Italian flat-leaf parsley over the top and serve directly from the pan.
