CentMenu / Dinner
Sheet-pan chicken with potatoes and carrots
Juicy paprika chicken thighs and crispy vegetables roasted on one tray. Minimal washing up.
No gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 1.54 lb (700 g) potatoes
- 3 carrots
- 1 red onion
- 2 tbsp (30 ml) olive oil
- 1¾ tsp (4 g) sweet paprika
- 1 tsp (3 g) garlic powder
- 2¾ tsp (2 g) dried oregano
- ¾ tsp (4 g) salt
- ½ tsp (1 g) black pepper
- 1 lemon (optional)
Let’s cook
Heat the oven to 425 °F (220 °C). Cut 1.54 lb (700 g) potatoes into wedges, 3 carrots into sticks and 1 red onion into eighths.
On a large baking sheet, toss the vegetables with 1 tbsp (15 ml) olive oil, salt and black pepper; roast for 15 minutes.
Rub 1.32 lb (600 g) boneless chicken thighs with 1 tbsp (15 ml) olive oil, 1¾ tsp (4 g) sweet paprika, 1 tsp (3 g) garlic powder and 2¾ tsp (2 g) dried oregano.
Add the chicken to the sheet and roast for 25 minutes more, until cooked through. Squeeze 1 lemon (optional) over before serving.