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To achieve the delightful flavors and textures in this dish, it’s essential to understand the key ingredients that contribute to its success. The combination of chicken thighs, a variety of colorful vegetables, and a carefully selected set of spices makes this sheet pan bake not only tasty but also nutritious.

Savory Chicken and Vegetable Sheet Pan Bake

Discover the delight of the Savory Chicken and Vegetable Sheet Pan Bake, the perfect solution for busy weeknight dinners. This one-pan recipe brings together juicy chicken thighs and a colorful mix of vegetables for a nutritious meal with minimal cleanup. The flavors meld beautifully while roasting, creating a comforting dish that’s both satisfying and healthy. Easy to prepare and full of flavor, it's a fantastic staple for families or anyone seeking to enjoy a delicious meal with loved ones. Embrace the convenience of sheet pan cooking and make mealtime stress-free!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 medium zucchinis, sliced into half-moons

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, cut into wedges

2 cups baby potatoes, halved

3 tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.

    Prepare the Marinade: In a large bowl, whisk together the olive oil, garlic powder, smoked paprika, oregano, thyme, salt, and pepper.

      Marinate Chicken: Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Let them sit for about 15 minutes to soak up the flavors.

        Prepare Vegetables: In another bowl, combine the zucchinis, red and yellow bell peppers, red onion, and baby potatoes. Drizzle the remaining marinade over the vegetables, tossing to coat evenly.

          Arrange on Sheet Pan: Spread the marinated chicken thighs on one side of the prepared baking sheet. On the other side, arrange the coated vegetables, making sure they are spaced out for even roasting.

            Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the vegetables are tender and slightly caramelized.

              Broil (Optional): For an extra crispy skin on the chicken, switch the oven to broil settings and broil for an additional 2-3 minutes. Keep an eye on it to avoid burning.

                Garnish and Serve: Once done, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley if desired, and serve warm. Enjoy the delightful burst of flavors!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4