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- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 ½ cups Brussels sprouts, halved - 1 red bell pepper, sliced - 1 yellow onion, cut into wedges The main ingredients create a hearty and colorful dish. The bone-in thighs give great flavor and keep the meat juicy. Baby potatoes add a nice texture. Brussels sprouts and peppers bring vibrant colors and nutrients. The onion adds sweetness as it cooks. - 3 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 4 cloves garlic, minced - Salt and pepper to taste Seasoning is key for taste. Olive oil helps the spices stick and keeps everything moist. Dried basil and thyme add a lovely aroma. Smoked paprika gives a hint of warmth. Garlic enhances the dish with a rich flavor. Salt and pepper balance everything. - Fresh parsley, chopped Fresh parsley brightens the dish. It adds color and a fresh taste. Sprinkle it on right before serving for a pop of flavor. This simple touch makes the dish look and taste gourmet. - Preheat your oven to 425°F (220°C). - Line your baking sheet with parchment paper. This will help with easy cleanup. - In a large bowl, combine the baby potatoes, Brussels sprouts, and red bell pepper. - Add the minced garlic, olive oil, dried basil, dried thyme, and smoked paprika. - Sprinkle salt and pepper to taste. Toss everything well to coat the veggies evenly. - Spread the seasoned vegetables on one side of the sheet pan. - Take the chicken thighs and place them on the other side. - Make sure the chicken is skin-side up. This helps it get crispy. - Bake in the preheated oven for about 35-40 minutes. - Check that the chicken reaches an internal temperature of 165°F (74°C). - Look for crispy skin on the chicken and tender, caramelized veggies. To get crispy chicken skin, seasoning is key. Use salt, pepper, and smoked paprika. Generously coat the chicken thighs for flavor. The right oven temperature matters too. Preheat your oven to 425°F (220°C). This high heat helps crisp the skin. Place the chicken on the pan with skin-side up. This way, the heat hits the skin directly. Choosing fresh veggies makes a big difference. Look for firm potatoes and bright Brussels sprouts. The red bell pepper should be shiny, and the onion should feel heavy. Each type of veggie cooks at a different rate. Baby potatoes take about 35-40 minutes. Brussels sprouts and bell peppers cook well in the same time. Onions can cook a bit faster, so keep an eye on them. For presentation, consider serving right on the sheet pan. It adds a rustic touch. You can also transfer everything to a big platter for a family-style meal. Add a wedge of lemon for a pop of color and flavor. This dish pairs well with a light salad or crusty bread. {{image_2}} You can swap chicken thighs for other cuts. Bone-in thighs have great flavor. Boneless thighs cook faster. For a leaner option, try turkey thighs. They work well with the same spices. If you want a plant-based meal, try tofu. Firm tofu soaks up flavors. Just press it to remove extra water before seasoning. Feel free to change up the veggies. Use seasonal options for fresh taste. Carrots, squash, or green beans work nicely. If fresh veggies aren’t available, frozen ones are a great choice. Just remember to thaw them first. This helps them roast evenly. You can change the flavor with spices. Try adding rosemary or oregano for a twist. If you want heat, sprinkle in some red pepper flakes. This adds a nice kick. Experiment with different herbs to find your favorite mix. The fun part is making it your own! After enjoying your meal, store leftovers right away. Use air-tight containers to keep the food fresh. This helps lock in flavors and moisture. Place the containers in the fridge. Leftovers are best eaten within three days for the best taste. To reheat chicken and veggies, the oven is best. Preheat the oven to 350°F (175°C). Place the leftovers in a baking dish and cover it with foil. This keeps the food moist. Heat for about 15-20 minutes or until hot. You can use a microwave, but it may dry out the chicken. If you choose this method, cover the food with a damp paper towel to help it stay moist. You can freeze leftovers for later. Allow the dish to cool completely before freezing. Use air-tight containers or freezer bags. Be sure to label them with the date. For best taste, use them within three months. When ready to eat, thaw in the fridge overnight. For quick meals, you can thaw in the microwave on low heat. This keeps the texture nice and juicy. For the best flavor, use herbs like basil and thyme. Mix these herbs with olive oil, salt, and pepper. Rub this mix all over the chicken. This helps the chicken soak up the flavors. You can also add smoked paprika for a nice smoky taste. A simple blend can make a big difference in your dish. The best way to check chicken is with a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). You can also check the color. The juices should run clear, not pink. The skin should look golden and crispy. Trust your eyes and thermometer to get it just right. Yes, you can prep this dish ahead of time. Chop the veggies and season the chicken a day before. Store them in the fridge until you are ready to cook. This makes meal time easier and faster. Just remember to let them sit at room temp for 15 minutes before baking. Enjoy easy cooking! This blog post shared key steps for a delicious sheet pan chicken meal. You learned about the main ingredients like chicken thighs and fresh veggies. I provided tips for crispy skin and perfectly cooked vegetables. You can swap proteins and try different spices to customize flavors. Remember to store leftovers properly and use the right reheating methods. Embrace this easy dish, and enjoy tasty meals with less fuss. With little prep, you can impress everyone at the table!

Sheet Pan Herb Roasted Chicken Veggies

Delight your taste buds with this easy Sheet Pan Herb Roasted Chicken & Veggies recipe! With juicy chicken thighs and vibrant veggies like Brussels sprouts and bell peppers, this dish is perfect for a hassle-free dinner. Just toss everything on a sheet pan, bake, and enjoy! Ready in under an hour, it’s a fantastic, flavorful meal for any night. Click through to discover the full recipe and make your next meal a hit!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups baby potatoes, halved

1 ½ cups Brussels sprouts, halved

1 red bell pepper, sliced

1 yellow onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the baby potatoes, Brussels sprouts, red bell pepper, and onion. Add the minced garlic, olive oil, dried basil, dried thyme, smoked paprika, and season generously with salt and pepper. Toss well to make sure all the veggies are evenly coated.

      Place the seasoned vegetables in a single layer on one side of the prepared sheet pan.

        Next, season the chicken thighs with salt, pepper, and a sprinkle of smoked paprika. Place them skin-side up on the other side of the sheet pan.

          Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the skin is crispy. The veggies should be tender and caramelized.

            Once done, remove the pan from the oven and let it rest for 5 minutes. Garnish the dish with chopped fresh parsley before serving.

              Prep Time: 10 mins | Total Time: 50 mins | Servings: 4

                - Presentation Tips: Serve directly on the sheet pan for a rustic presentation or transfer to a large platter for a family-style meal. Add a wedge of lemon on the side for an extra burst of freshness!