Sheet Pan Chicken and Vegetables
Chicken thighs and vegetables roasted together on one pan - starting the slower-cooking potatoes and carrots first and adding the quicker-cooking bell pepper partway through is what keeps everything properly cooked instead of the potatoes underdone while the pepper turns mushy.
⏱ 45 min🍽 4 servings
dinnerquick
Ingredients
- •4 chicken thighs
- •3 potatoes, cubed
- •2 carrots, sliced
- •1 red bell pepper, sliced
- •3 tbsp olive oil
- •1 tsp garlic powder
- •Salt to taste
- •Pepper to taste
Steps
- 1.Preheat oven to 425°F.
- 2.Toss the chicken, potatoes, and carrots with olive oil, garlic powder, salt, and pepper on a large baking sheet and spread into a single layer.
- 3.Roast for 20 minutes, then add the bell pepper and toss everything together - starting the potatoes and carrots first is what keeps them from being underdone while the quicker-cooking pepper turns mushy.
- 4.Roast for another 15-20 minutes until the chicken is cooked through and the vegetables are tender.