4 bone-in, skin-on chicken thighs (or breasts)
2 tbsp olive oil
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt & pepper
✅ The Veggies
1 lb baby potatoes, halved
2 bell peppers, sliced (use mixed colors!)
1 head broccoli, cut into florets
1 red onion, sliced
3 garlic cloves, minced
2 tbsp grated Parmesan (optional, for crunch)
👩🍳 FOOLPROOF STEPS
1. Prep & Season
Toss chicken with 1 tbsp oil and all spices.
In another bowl, mix veggies with remaining oil, salt, and pepper.
2. Smart Pan Layout
Spread potatoes on half of sheet pan (they need longest cook time).
Add chicken to other half (skin side up!).
Roast at 425°F (220°C) for 20 mins.
3. Add Remaining Veggies
Remove pan, flip potatoes.
Add peppers, broccoli, onion, and garlic around chicken.
Sprinkle with Parmesan (if using).
Roast 15-20 more mins until chicken is 165°F (74°C).
💡 CHEF'S SECRETS
🔸 Extra crispy skin? Broil 2-3 mins at the end.
🔸 Shortcut: Use pre-cut veggies from the salad bar.
🔸 Make it Mediterranean: Add olives & feta before serving.
Serve With: Garlic bread or a simple green salad.
