Description
A simple and satisfying oven dinner made with juicy chicken thighs, baby potatoes, carrots, zucchini, red bell pepper, and red onion, all roasted together with olive oil, garlic, lemon juice, smoked paprika, and oregano until golden and tender.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 1 pound baby potatoes, halved
- 3 medium carrots, cut into thick chunks
- 2 medium zucchini, sliced into thick half moons
- 1 large red bell pepper, cut into chunks
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F and lightly grease a large sheet pan or roasting tray.
- In a large mixing bowl, combine the chicken thighs, baby potatoes, carrots, zucchini, red bell pepper, and red onion.
- Add the olive oil, garlic, lemon juice, smoked paprika, dried oregano, salt, and black pepper, then toss well until everything is evenly coated.
- Spread the mixture onto the prepared sheet pan in a single even layer, arranging the chicken pieces evenly among the vegetables.
- Roast for 35 to 40 minutes, stirring the vegetables and turning the chicken halfway through, until the chicken is fully cooked and the vegetables are tender with caramelized edges.
- Remove from the oven and sprinkle with chopped fresh parsley. Add an extra squeeze of lemon juice if desired.
- Serve hot straight from the tray.
Notes
- Do not overcrowd the tray or the ingredients may steam instead of roast.
- Cut the vegetables into even pieces for more consistent cooking.
- For extra browning, broil for 2 to 3 minutes at the end while watching closely.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 145mg