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To achieve perfectly roasted vegetables alongside your chicken, it's essential to cut them into uniform pieces. This ensures they cook at the same rate, preventing some from becoming mushy while others remain crunchy. Aim for pieces that are about the same size, roughly 1 to 1.5 inches. For dense vegetables like carrots and potatoes, consider cutting them thinner to match the cooking time of lighter veggies such as bell peppers and zucchini.

Crispy Sheet Pan Chicken and Veggie Bake

Discover the delicious and convenient Crispy Sheet Pan Chicken and Veggie Bake, the perfect solution for busy weeknights. This all-in-one meal features flavorful, juicy chicken thighs paired with a colorful medley of fresh vegetables like broccoli, bell peppers, and red onion. With easy preparation and minimal cleanup, you can enjoy a healthy, satisfying dinner without the hassle of multiple pots and pans. Elevate your weeknight cooking with this scrumptious recipe!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Marinade: In a small bowl, whisk together olive oil, smoked paprika, dried oregano, garlic powder, onion powder, salt, and pepper. This will be your marinade for the chicken.

      Marinate Chicken: Place the chicken thighs in a large bowl. Pour half of the marinade over the chicken, ensuring they are well coated. Let it marinate while you prepare the vegetables.

        Prepare the Vegetables: In a separate bowl, combine broccoli, sliced bell peppers, red onion, and minced garlic. Drizzle the remaining marinade over the veggies and toss until they are evenly coated.

          Arrange on Sheet Pan: Arrange the marinated chicken thighs skin-side up on the prepared sheet pan. Scatter the marinated vegetables around the chicken in an even layer.

            Roast in Oven: Place the sheet pan in the preheated oven and roast for about 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the skin is golden and crispy.

              Broil for Extra Crispiness: For added crispiness, switch on the broiler for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.

                Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4