Sheet Pan Chicken with Roasted Potatoes and Vegetables
Make this easy sheet pan chicken with roasted potatoes and vegetables. A healthy, complete meal ready in under an hour with minimal cleanup!
Equipment
- oven
- baking sheet
- parchment paper
- large mixing bowl
- measuring spoons
- instant-read thermometer
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 pound baby potatoes halved
- 1 large bell pepper cut into 1-inch chunks
- 1 medium red onion cut into 1-inch chunks
Instructions
- Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
- Arrange the potatoes in a single layer on one half of the prepared baking sheet and roast for 15 minutes, which will give them a head start to become tender.
- While the potatoes roast, place the chicken thighs in the same large bowl and add the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder, and dried oregano, tossing to coat the chicken thoroughly.
- Add the bell pepper and red onion chunks to the bowl with the chicken and any remaining oil and spices, and toss to combine.
- After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and add the chicken and vegetable mixture to the other half of the pan, arranging everything in a single layer.
- Return the sheet pan to the oven and roast for 20-25 minutes, or until the chicken is cooked through and registers 165°F on an instant-read thermometer, and the vegetables are tender and slightly caramelized at the edges.