Sheet-Pan Roasted Chicken Thighs with Potatoes and Vegetables

• 4 bone-in, skin-on chicken thighs
• 500g baby potatoes (halved)
• 200g carrots (peeled and sliced)
• 250g broccoli florets
• 15ml olive oil (for the root vegetables)
• 15ml olive oil (for the chicken)
• 15ml olive oil (for the broccoli)
• 5ml salt
• 2.5ml black pepper
• 5ml garlic powder
• 5ml smoked paprika

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat your oven to 200°C.

2. Mark step 2 done
   2

   In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika to make a seasoning blend.

3. Mark step 3 done
   3

   Place the baby potatoes and carrots on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with half of the seasoning blend. Toss to coat and spread them out around the edges of the pan, leaving space in the center.

4. Mark step 4 done
   4

   Pat the bone-in, skin-on chicken thighs dry with a paper towel. Rub them all over with the olive oil and the remaining seasoning blend. Place the chicken in the center of the pan and roast in the oven for 20 min.

5. Mark step 5 done
   5

   Remove the pan from the oven. Toss the broccoli florets with the olive oil and scatter them evenly around the chicken. Return the pan to the oven and roast for 20 min, until the chicken reaches a safe internal temperature of 74°C and the vegetables are tender and browned at the edges. If the chicken is not there yet, roast a few minutes longer and check again.

6. Mark step 6 done
   6

   Let the meal rest on the pan for 5 min before serving. To safely store the dish, transfer leftovers to shallow containers and refrigerate within 2 hours.

Created with AI. Review the ingredients, quantities and steps before cooking.