Ingredients
Method
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil and spray with nonstick cooking spray.
- Toss halved baby potatoes in a large bowl with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Spread in a single layer onto one side of the prepared baking sheet. Roast for 10 minutes while you prepare the chicken and remaining vegetables.
- Pat chicken thighs completely dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle chicken with 1 tablespoon olive oil and rub the seasoning mixture all over both sides of each piece.
- In the same large bowl, toss broccoli florets, bell peppers, and zucchini with the remaining 1 tablespoon olive oil, 1/2 teaspoon Italian seasoning, a pinch of salt, and a pinch of pepper.
- Remove the baking sheet from the oven. Push potatoes to one side and place the seasoned chicken thighs skin-side up in the center of the pan. Scatter the seasoned vegetables around the chicken in a single layer. Make sure nothing is stacked or piled on top of itself.
- Return the pan to the oven and roast at 425°F for 30-35 minutes, until the chicken skin is deep golden and crispy and a meat thermometer inserted into the thickest part reads 165°F. The vegetables should be tender with lightly caramelized edges.
- Squeeze fresh lemon juice over the entire pan. Sprinkle with fresh chopped parsley if desired and serve immediately straight from the pan.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for about 10 minutes or in the microwave until warmed through. The oven method is best for keeping the chicken skin a bit crispy.
Don't crowd the pan: For the best results, make sure all of your vegetables and chicken are spread out in a single layer. If your pan looks too full, divide everything between two sheet pans. Crowding causes steaming instead of roasting and you won't get those nicely caramelized edges on the veggies.
Make it your own: This recipe is very easy to customize! Green beans, asparagus, red onion, or cherry tomatoes all work really well here. Just keep in mind that more delicate vegetables like cherry tomatoes or asparagus will cook faster — add those to the pan in the last 10-15 minutes of cooking so they don't overcook.