Easy Sheet Pan Chicken Dinner

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs

02 - 1 tablespoon olive oil

03 - 1 teaspoon garlic powder

04 - 1 teaspoon paprika

05 - 1 teaspoon dried thyme

06 - 1 teaspoon salt

07 - ½ teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces

09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes

10 - 1 tablespoon olive oil

11 - ½ teaspoon salt

12 - ¼ teaspoon black pepper

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.

02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper until thoroughly coated.

03 - In another bowl, toss carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper.

04 - Spread vegetables evenly on prepared sheet pan. Nestle seasoned chicken thighs among vegetables with skin side up.

05 - Roast in preheated oven for 35 to 40 minutes until chicken is golden and cooked through with internal temperature reaching 165°F and vegetables are tender.

06 - If desired, broil for 2 to 3 minutes at the end for extra crispy chicken skin.

07 - Sprinkle with fresh parsley before serving.

# Expert Suggestions:

01 -

One pan means one thing to wash, which honestly changes everything on a tired evening.
The chicken skin gets impossibly golden and crispy without any fussing or turning halfway through.
You can customize the vegetables based on what's hiding in your crisper drawer.

02 -

Don't crowd the pan thinking you're being efficient—chicken that sits on top of other chicken steams instead of roasting, and you lose that crispy skin you came for.
If your vegetables are cut larger than an inch, they won't finish cooking at the same time as the chicken, which taught me this lesson the hard way with raw potato centers.

03 -