Feeling like you just can’t even in the kitchen tonight? Same. After a long day, the last thing I want to do is whip up a five-course meal. So, I grabbed some chicken thighs and whatever veggies were lurking in my fridge. You know, the ones that scream ‘use me or lose me!’ I tossed them all onto a sheet pan, drizzled some olive oil, and seasoned them with whatever spices I could find. I may have accidentally burnt one side of the chicken—it happens! But the crispy bits were actually the best part. Trust me, this dinner is as easy as it gets and packed with flavors. Perfect for a cozy weeknight vibe, and the cleanup is a cinch too!
Ingredients
4 chicken thighs, bone-in and skin-on for extra crispiness.
2 cups of mixed veggies, like bell peppers, zucchini, and carrots.
3 tablespoons olive oil, to make everything nice and crispy.
1 teaspoon garlic powder, for that savory kick.
1 teaspoon paprika, because who doesn’t love a little color and flavor?
Salt and pepper to taste.
Fresh herbs like thyme or rosemary, if you have them, for a pop of freshness.
Optional: a squeeze of lemon juice, for brightness.
How to Make It
Preheat your oven to 425°F (220°C).
On a large sheet pan, place the chicken thighs and surround them with chopped veggies.
Drizzle everything with olive oil and sprinkle garlic powder, paprika, salt, and pepper.
Toss the veggies to coat them in the oil and spices, and place the chicken skin-side up.
Bake for 30-35 minutes, until the chicken is crispy and the veggies are tender.
If you’re feeling fancy, sprinkle fresh herbs before serving.
Serve
People usually dig in right from the pan, no fuss! Pair it with a slice of bread or a simple salad if you want.
