Sheet-Pan Chicken and Vegetables

Ingredients

• 6 bone-in chicken thighs
• 1 lb baby potatoes, halved
• 2 bell peppers, sliced
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper
• 1 lemon

Steps

1. Heat oven to 425°F.
2. Toss potatoes, peppers and onion with half the oil, salt and pepper on a sheet pan.
3. Rub chicken with remaining oil, paprika, oregano, salt and pepper; nestle skin-side up among the vegetables.
4. Roast 35–40 minutes until chicken reaches 175°F and skin is crisp.
5. Squeeze lemon over everything before serving.

Cook History

Personal Notes

Leftovers make great lunches. Pat the chicken very dry for crispier skin.