Instructions:
- Preheat oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment paper or foil. - Prepare vegetables:
In a large bowl, toss potatoes, carrots, and bell peppers with 2 tbsp olive oil, half the garlic powder, paprika, thyme, salt, and pepper. Spread on the baking sheet. - Prepare chicken:
Rub chicken with remaining olive oil, garlic powder, paprika, salt, and pepper. Place on the baking sheet among the vegetables. - Bake:
Roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. - Optional broil:
For extra crispy chicken skin, broil for 2–3 minutes at the end. - Serve:
Garnish with fresh parsley and serve immediately.
💡 Tips:
- Cut vegetables into similar sizes to ensure even cooking.
- You can swap in zucchini, broccoli, or Brussels sprouts based on your preference.
- Leftovers reheat well and make a perfect next-day lunch.
If you want, I can also give you a 5-minute prep version with a honey-garlic glaze that makes the chicken extra flavorful and caramelized on the sheet pan.
Do you want me to share that version?