Sheet Pan Chicken

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup—trust me, you’ll thank yourself later. While the oven heats, pat the chicken thighs completely dry with paper towels; this is your secret to crispy skin.

In a large bowl, toss the cubed sweet potatoes, onion wedges, and sliced bell peppers with 2 tablespoons of the olive oil. Sprinkle with half of the smoked paprika, garlic powder, thyme, salt, and pepper. Toss everything until the veggies are evenly coated in oil and spices.

Arrange the seasoned vegetables in a single layer on your prepared baking sheet. Spread them out so they aren’t touching too much—this allows hot air to circulate and gives you those beautifully roasted edges instead of steamed veggies.

In the same bowl (fewer dishes!), combine the remaining olive oil and spices. Rub this mixture all over the chicken thighs, making sure to get under the skin a bit if you can. This infuses the meat with flavor and helps the skin crisp up.

Nestle the seasoned chicken thighs skin-side up among the vegetables on the sheet pan. Tuck the lemon wedges around everything—they’ll roast and release their juices, adding a lovely brightness to the dish.

Roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. You’ll notice the chicken skin will be golden and crispy, and the sweet potatoes should be easily pierced with a fork.

Remove the sheet pan from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, keeping it succulent. Sprinkle with fresh parsley before serving for a pop of color and freshness.