Description
A cozy, colorful weeknight meal with seasoned chicken, roasted potatoes, carrots, and peppers. Simple prep, minimal cleanup, and perfect comfort in one pan.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs or breasts
1 pound baby potatoes, halved
2 cups carrots, sliced into 1/2-inch pieces
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried Italian seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Lemon wedges
Instructions
Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
Halve potatoes, slice carrots into 1/2-inch pieces, cut peppers into strips, and slice onion into wedges.
In a small bowl, mix olive oil, lemon juice, garlic, paprika, Italian seasoning, salt, black pepper, onion powder, and red pepper flakes (if using).
Combine chicken, potatoes, carrots, peppers, and onion in a large mixing bowl. Pour seasoning mixture over and toss to coat evenly.
Arrange chicken and vegetables on the prepared sheet pan in a single layer. Bake for 35 minutes, flipping halfway. Let rest for 5 minutes before serving.
Garnish with chopped parsley and serve with lemon wedges.
Notes
For juicier chicken, use thighs. Leftovers refrigerate up to 2 days. Swap paprika and Italian seasoning for smoked paprika or your preferred herbs.
Vegetable substitution: add zucchini or green beans.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 180mg