Sheet Pan Chicken Thighs with Vegetables

Name: Sheet Pan Chicken Thighs with Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 8 bone-in, skin-on chicken thighs; 2 zucchini, sliced; 1 red capsicum, diced; 2 cups cherry tomatoes; 4 cloves garlic, unpeeled; 4 tbsp olive oil; 1 tsp dried oregano; 1 tsp smoked paprika; salt and pepper to taste; fresh basil and lemon to serve

An easy Australian sheet pan dinner — crispy chicken thighs with roasted vegetables. Placing the chicken skin-side up directly on top of the vegetables lets the rendered fat baste them as everything roasts.

Total time

55 min

Prep

10 min

Cook

45 min

Difficulty

easy

Cuisine

Australian

Ingredients

8bone-in, skin-on chicken thighs

2zucchini, sliced

1red capsicum, diced

2cups cherry tomatoes

4 clovesgarlic, unpeeled

4 tbspolive oil

1 tspdried oregano

1 tspsmoked paprika

salt and pepperto taste

fresh basil and lemonto serve

Instructions

Toss vegetables with half the oil, oregano, salt and pepper. Spread on a large tray.

Rub chicken with remaining oil, paprika, salt and pepper.

Place chicken skin-side up on top of vegetables.

Roast at 200°C for 40-45 minutes until chicken skin is crispy.

Scatter basil. Squeeze lemon over everything.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

154

Protein

1.8g

Fat

14.1g

Carbs

6.6g

Fiber

2.2g

Sodium

11mg

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