Sheet Pan Chicken Dinner

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and a pinch of salt until evenly coated, then spread them in a single layer on one half of the prepared baking sheet.

Roast the potatoes for 15 minutes until they just begin to soften at the edges, giving them a head start since they take longer to cook than the other vegetables and chicken.

While the potatoes roast, pat the chicken thighs dry with paper towels and place them in the same large bowl. Add the bell pepper and onion chunks, remaining 2 tablespoons of olive oil, garlic powder, oregano, smoked paprika, salt, and black pepper. Toss everything until the chicken and vegetables are evenly coated with the oil and spices.

Remove the baking sheet from the oven and carefully arrange the chicken thighs and vegetable mixture in a single layer on the empty half of the hot pan, placing the chicken thighs flat so they cook evenly.

Return the sheet pan to the oven and roast for 20-25 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the potatoes are tender and lightly browned.

For extra crispiness, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning until the chicken skin and vegetable edges are golden and slightly charred.

Remove from the oven, sprinkle with fresh parsley, and let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.