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Brittany's Easy Sheet Pan Chicken & Veggies

Crispy bone-in chicken thighs roasted at high heat over a pan of mixed vegetables.
Print Recipe
Cook Time 50 minutes
Course Main Course
Cuisine American

Ingredients
  

  • Bone-in skin-on chicken thighs, 1 per adult, ½ per child
  • Mixed vegetables about 2 handfuls per person — onion, carrot, potato, green bean, asparagus, sweet potato, cauliflower all work well
  • Olive oil
  • Salt
  • Black pepper

Instructions
 

  • Preheat oven to 500°F.
  • Line a large rimmed baking sheet with heavy-duty foil.
  • Chop vegetables into large bite-sized pieces. Toss with olive oil, salt, and pepper, then spread evenly on the pan.
  • Gently pull back the chicken skin and season the meat underneath with salt and pepper. Fold the skin back over and pat dry with paper towels.
  • Place the chicken skin-side up directly on top of the vegetables.
  • Bake for 50 minutes, until the chicken is cooked through and the skin is golden and crispy.
  • Serve warm.

Notes

Bone-in, skin-on chicken breasts work too — increase cook time to about 60 minutes.