One-Pan Chicken & Veggies

A simple, delicious, and easy-to-make meal with juicy roasted chicken and flavorful veggies.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)

• 2 cups baby potatoes, halved

• 2 carrots, peeled and cut into chunks

• 1 cup broccoli florets

• 3 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp dried thyme (or Italian seasoning)

• 1/2 tsp red pepper flakes (optional, for spice)

• 2 cloves garlic, minced

• 1 tbsp lemon juice (optional, for extra flavor)

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.

2. Prepare the veggies: In a large bowl, toss potatoes, carrots, and broccoli with 2 tbsp olive oil, half the salt, pepper, garlic powder, onion powder, and paprika. Spread them evenly on one side of the pan.

3. Season the chicken: Pat the chicken thighs dry with paper towels. Rub them with the remaining 1 tbsp olive oil and season both sides with the rest of the salt, pepper, garlic powder, onion powder, paprika, and thyme.

4. Arrange on the pan: Place the seasoned chicken thighs on the other side of the sheet pan, skin-side up. Sprinkle minced garlic over the chicken and veggies.

5. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

6. Broil (optional) for 2-3 minutes at the end for extra crispiness.

7. Drizzle with lemon juice, serve, and enjoy!