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At the heart of the Savory One-Pan Chicken Feast are bone-in, skin-on chicken thighs. This cut of meat is often favored for its rich flavor and juicy texture, which is enhanced during the roasting process. The bone helps retain moisture, preventing the chicken from drying out as it cooks. Additionally, the skin crisps up beautifully, adding a delightful crunch that complements the tender meat beneath. Choosing chicken thighs over breast meat not only results in a more flavorful dish but also keeps the meal hearty and satisfying.

Savory Chicken and Vegetable Sheet Pan Dinner

Looking for a quick and delicious meal solution? Discover the Savory One-Pan Chicken Feast, a comforting dish that marries juicy chicken thighs with colorful roasted vegetables, all cooked in just one pan! This easy recipe not only minimizes cleanup but also delivers on flavor, making it perfect for busy nights or family gatherings. Enjoy a wholesome, nutritious dinner that brings everyone to the table, and savor the joy of home-cooked comfort food. Try it tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups baby potatoes, halved

1 cup carrots, sliced

1 cup bell peppers, sliced (red, yellow, or green)

1 medium red onion, quartered

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides liberally with salt, black pepper, thyme, rosemary, and smoked paprika.

      Prepare the Vegetables: In a large mixing bowl, combine the halved baby potatoes, sliced carrots, bell peppers, and quartered red onion. Add the minced garlic, olive oil, balsamic vinegar, and a sprinkle of salt and pepper. Toss everything together until evenly coated.

        Arrange on Sheet Pan: On a large baking sheet, arrange the seasoned vegetables in a single layer. Nestle the chicken thighs among the vegetables, skin-side up.

          Bake in the Oven: Place the sheet pan in the preheated oven. Bake for 30-35 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (75°C). Roasting the vegetables until tender, lightly caramelized, and golden.

            Garnish and Serve: Once cooked, remove the sheet pan from the oven. Let it cool for 5 minutes. Garnish with fresh chopped parsley before serving.

              Enjoy: Serve hot, combining the succulent chicken with the flavorful roasted vegetables in each plate.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings