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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 into strips - 1 large yellow onion, cut into wedges - 4 cloves garlic, finely minced - 3 tablespoons extra-virgin olive oil - 1 teaspoon dried basil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish I love using dried basil, thyme, and smoked paprika. These herbs add depth. Salt and pepper brighten the flavors. Fresh parsley on top gives a nice touch. It adds color and freshness to the dish. You can mix and match herbs based on what you have. If you don't have chicken thighs, use bone-in breasts. They work fine too. Swap baby potatoes for sweet potatoes or carrots. Brussels sprouts can be replaced with green beans. For garlic, try garlic powder if you are in a pinch. Adjust seasonings to what you enjoy best. First, turn your oven to 425°F (220°C). This high heat helps cook the chicken and veggies quickly, giving them a nice golden color. Next, line a large baking sheet with parchment paper. This makes cleanup easy and stops food from sticking. In a big bowl, add the halved baby potatoes, halved Brussels sprouts, red bell pepper strips, and onion wedges. Mince the garlic and toss it in too. Pour in the olive oil, then sprinkle the dried basil, dried thyme, and smoked paprika over the mix. Finish with salt and black pepper. Toss everything well until the veggies are coated. This helps them roast well and take on flavor. Take the chicken thighs and season them with salt, black pepper, and a little smoked paprika. This adds a tasty kick. Place the chicken skin-side up on the other side of the baking sheet. Make sure to leave space for the veggies. This way, they can roast evenly. To get crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry with paper towels. This helps moisture escape. Season well with salt and smoked paprika. The salt draws out extra moisture. Roast the chicken skin-side up on a hot baking sheet. High heat is key; I use 425°F (220°C). This makes the skin crisp and golden. Cut your veggies into similar sizes. This ensures they cook at the same rate. I like to use baby potatoes, Brussels sprouts, and bell peppers. Toss them with olive oil and spices in a large bowl. Spread them out in a single layer on the baking sheet. Avoid crowding; it helps them caramelize better. Stir halfway through cooking for even roasting. Adding fresh parsley boosts flavor and color. I chop it finely and sprinkle it over the dish right before serving. You can also add lemon wedges. They give a fresh burst of flavor. For a twist, try grated Parmesan or crushed red pepper flakes. These add depth and a little heat to your meal. {{image_4}} You can mix and match veggies in this dish. Try using carrots for a sweet crunch. Zucchini adds a nice soft texture. Cauliflower can also work well and soak up flavors. Sweet potatoes bring a hint of sweetness to the meal. Keep the balance of colors for a pretty plate. If chicken isn’t your favorite, beef or pork can be great swaps. Bone-in pork chops roast well and stay juicy. You can also use chicken breasts for a leaner option. If you love seafood, salmon fillets cook fast and taste amazing with these herbs. Just remember to adjust the cooking time. Want to change the taste? Try different spice blends. Italian herbs like oregano and rosemary give a fresh taste. For a kick, add chili powder or cumin. If you prefer a sweet touch, use a dash of cinnamon. Experiment and find your own favorite mix for good meals. After your meal, let the dish cool. Then, place the chicken and veggies in an airtight container. This keeps them fresh. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat, take the leftovers from the fridge. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. You can also use the microwave. Just heat in short bursts until hot. If you freeze the leftovers, use a freezer-safe container. Label it with the date. You can freeze them for up to three months. To eat, thaw in the fridge overnight. Then, reheat as mentioned above. Enjoy your meal again! The chicken should be cooked to an internal temperature of 165°F (74°C). This ensures it is safe to eat. Use a meat thermometer to check the temperature. Insert it into the thickest part of the thigh. The skin will be crispy and golden brown when done. Yes, you can use boneless chicken. Boneless chicken cooks faster than bone-in. Adjust the cooking time to about 25-30 minutes. Check for the same internal temperature of 165°F (74°C) to ensure safety. The flavor will still be great with the herbs and veggies. Leftovers will last in the fridge for about 3-4 days. Store them in an airtight container. Make sure to cool the dish before sealing it. Reheat thoroughly before eating. Enjoy the flavors again without wasting food! In this article, we explored the key ingredients, steps, and tips for baking chicken. We covered how to prep your oven, season your chicken, and ensure your vegetables cook evenly. I shared easy ways to achieve crispy skin and suggested fun garnishes. For variety, we discussed alternative veggies and proteins. Lastly, I provided storage tips for leftovers. By following these steps, you can create delicious meals. Enjoy experimenting with flavors and make the dish your own!

Sheet Pan Herb Roasted Chicken Veggies

Discover the delicious simplicity of Sheet Pan Herb Roasted Chicken & Veggies! This one-pan meal features juicy chicken thighs paired with vibrant veggies like baby potatoes, Brussels sprouts, and bell peppers, all seasoned to perfection. With just 10 minutes of prep time, you’ll enjoy a flavorful, hassle-free dinner that’s perfect for busy nights. Click through for the full recipe and elevate your weeknight meals today!
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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 into strips

1 large yellow onion, cut into wedges

4 cloves garlic, finely minced

3 tablespoons extra-virgin olive oil

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper; this will ensure easy cleanup and prevent sticking.

    In a spacious mixing bowl, combine the halved baby potatoes, halved Brussels sprouts, sliced red bell pepper, and onion wedges. To this mixture, add the minced garlic, olive oil, dried basil, dried thyme, smoked paprika, and a generous sprinkle of salt and pepper. Toss all the ingredients together, ensuring that the vegetables are evenly coated with the oil and seasonings.

      Transfer the seasoned vegetables to one side of the prepared baking sheet, spreading them out in a single layer for even roasting.

        Season the chicken thighs with salt, black pepper, and a light dusting of smoked paprika for additional flavor and color. Arrange the seasoned chicken skin-side up on the opposite side of the baking sheet.

          Place the baking sheet in the preheated oven and roast for approximately 35-40 minutes. The chicken should reach an internal temperature of 165°F (74°C) and have crispy, golden skin. The vegetables should be tender and have a beautiful caramelized exterior.

            Once roasted, carefully remove the baking sheet from the oven and let it rest for about 5 minutes to allow the juices to redistribute. Just before serving, sprinkle the dish with freshly chopped parsley for a burst of color and herbal freshness.

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

                - Presentation Tips: For a charming rustic presentation, serve directly on the sheet pan. Alternatively, transfer the chicken and veggies to a large platter for a family-style meal. Complement the dish with a wedge of lemon on the side to add a refreshing zing!