🍗
30-Minute Dinners
Crispy Sheet Pan Chicken Thighs with Roasted Vegetables
One pan. No babysitting. Dinner in 35.
👨🍳
Sofia Reyes
Recipe Developer
10 min
Prep
30 min
Cook
4
Servings
$3.20
Per serving
Nutrition per serving (estimated)
480
Calories
38g
Protein
22g
Carbs
28g
Fat
🛒 Ingredients
4 bone-in, skin-on chicken thighs
2 cups broccoli florets
1 red bell pepper, sliced
1 cup cherry tomatoes
4 tbsp olive oil, divided
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried thyme
Salt and pepper
📋 Instructions
1
Preheat oven to 425°F. Line sheet pan with foil.
2
Pat chicken completely dry — wet skin = no crisp. Season aggressively with all spices.
3
Toss vegetables with 3 tbsp olive oil and pinch of salt. Spread on pan.
4
Nestle chicken thighs skin-side up among vegetables. Drizzle with remaining oil.
5
Roast 28-32 minutes until internal temp reads 165°F and skin is deeply golden.
6
Rest 5 minutes before serving. The resting matters — don't skip it.
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