烤盘鸡肉和蔬菜
主菜55 分钟4 份简单关于此食谱
一道经典的、无需费力的工作日晚餐，几乎可以自己烹饪。多汁、金黄色鸡皮的鸡腿与色彩缤纷的调味蔬菜混合物在单个平底锅上烘烤——这意味着美味浓郁，清理最少。一切在烤箱中美妙地焦糖化，鸡的滴油浇遍蔬菜，使其在烹饪时变得咸鲜令人满足。
步骤说明
- 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.
