Description

This Sheet Pan Chicken Thighs and Veggies recipe offers a delicious and easy one-pan meal featuring bone-in chicken thighs seasoned with a blend of chili powder, thyme, herbs de Provence, lemon pepper, and garlic. Roasted alongside zucchini, cherry tomatoes, and potatoes tossed in olive oil, the dish is baked to perfection, resulting in juicy chicken and tender, flavorful vegetables. Garnished optionally with Parmesan cheese, it’s a hearty and satisfying dinner perfect for busy weeknights.

Ingredients

Scale

Chicken and Seasoning

36 ounces bone-in chicken thighs
1 tablespoon chili powder
2 teaspoons thyme
2 teaspoons herbs de Provence
2 teaspoons lemon pepper
1 tablespoon minced garlic
2 teaspoons salt (or to taste)
1 teaspoon black pepper (or to taste)

Vegetables

16 ounces cherry tomatoes
2 medium zucchini, chopped
3 medium red or yellow potatoes, chopped (optional to remove skin)

Other

2 tablespoons good quality extra virgin olive oil
Optional: grated Parmesan cheese for garnish

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
Mix Spices: In a small bowl, combine the chili powder, thyme, herbs de Provence, lemon pepper, minced garlic, salt, and black pepper.
Prepare Chicken: Trim any excess fat off the chicken thighs. Place the thighs in a large bowl and coat them thoroughly with the mixed spices.
Toss Vegetables: In a greased 13×18 inch sheet pan, place the chopped zucchini, potatoes, and cherry tomatoes. Drizzle with olive oil, then season with salt and pepper to taste. Gently toss the vegetables to ensure they are evenly coated.
Arrange Chicken: Lay the seasoned chicken thighs over the bed of vegetables on the sheet pan, ensuring even spacing for optimal roasting.
Bake: Place the sheet pan in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
Garnish and Serve: If desired, sprinkle grated Parmesan cheese over the hot chicken and vegetables just before serving for an extra layer of flavor.

Notes

Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
Feel free to remove the potato skins if preferred, but leaving them on adds texture and nutrients.
For a spicier kick, increase the amount of chili powder or add a pinch of cayenne pepper.
Use a large enough sheet pan (13×18 inches) to avoid overcrowding, which helps with even cooking and browning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Parmesan cheese is optional but adds a nice savory touch; you can substitute with nutritional yeast for a vegetarian alternative.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: sheet pan chicken chicken thighs roasted vegetables easy dinner one-pan meal baked chicken Parmesan