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Sheet Pan Chicken Thighs with Vegetables
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.
Ingredients
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.
