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Easy Crispy Sheet Pan Lazy Chicken and Vegetables

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A quick and easy sheet pan recipe featuring crispy bone-in, skin-on chicken thighs roasted with caramelized vegetables for a perfect, fuss-free dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (1 to 1.5 lbs / 450-700g)
  • 2 tablespoons olive oil (for chicken)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 lb baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 medium carrots, cut into sticks
  • 8 oz green beans, trimmed (fresh or frozen)
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for vegetables)
  • Salt and pepper, to taste
  • Optional: fresh parsley or rosemary for garnish
  • Optional: fresh lemon wedges to squeeze over before serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels.
  3. In a bowl, combine 2 tablespoons olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Rub this mixture all over the chicken pieces, including under the skin if possible. Let sit for about 5 minutes.
  4. In a separate large bowl, toss the halved baby potatoes, carrot sticks, green beans, and red onion wedges with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  5. Spread the vegetables out in an even layer on a rimmed sheet pan (about 18×13 inches). Nestle the seasoned chicken thighs skin side up among the veggies, ensuring nothing is overcrowded.
  6. Roast in the preheated oven for 30-35 minutes. Halfway through (around 15 minutes), use tongs to carefully turn the vegetables for even cooking. Avoid moving the chicken to keep the skin intact.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C). The skin should be golden and crispy, and the vegetables tender with some caramelization.
  8. Let the chicken rest for 5 minutes before serving.
  9. Garnish with freshly chopped parsley or rosemary and squeeze a lemon wedge over the top if desired.

Notes

Patting the chicken dry is essential for crispy skin. Avoid overcrowding the pan to prevent steaming. Toss vegetables halfway through cooking for even browning. Rest chicken before serving to lock in juices. Optional broil for 2-3 minutes at the end for extra crispiness but watch carefully to avoid burning. Can substitute sweet potatoes for baby potatoes or chicken drumsticks for thighs. Seasonal vegetable swaps like asparagus or Brussels sprouts work well.

Nutrition

Keywords: sheet pan chicken, crispy chicken, roasted vegetables, easy dinner, one pan meal, healthy chicken recipe, quick chicken dinner

Find it online: https://shimmersnack.com/easy-crispy-sheet-pan-lazy-chicken-and-vegetables-recipe-for-perfect-dinner/