Follow these simple steps to create a delicious and perfectly roasted One-Pan Chicken and Veggies meal every time:

1. Preheat Your Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). This high temperature is key for roasting the chicken and vegetables to golden brown perfection. Line a large baking sheet with parchment paper or foil for easier cleanup. Using a large pan is crucial to avoid overcrowding, which can steam the vegetables instead of roasting them.
2. Prepare the Vegetables: Wash and chop all the vegetables according to the ingredient list instructions: potatoes into 1-inch chunks, carrots into 1-inch pieces, broccoli into florets, bell peppers into strips, and red onion into wedges. Uniformly sized vegetables will ensure even cooking.
3. Toss Vegetables with Oil and Seasoning: In a large bowl, combine the chopped potatoes, carrots, broccoli, bell peppers, and red onion. Drizzle with olive oil and toss to coat all the vegetables evenly. This ensures they roast properly and don’t dry out. Sprinkle the dried herbs, garlic powder, paprika, salt, and pepper over the vegetables. Toss again to distribute the seasonings thoroughly, making sure every piece is coated.
4. Arrange Vegetables on the Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan. If necessary, use two baking sheets to ensure the vegetables roast and don’t steam. Roasting requires space for hot air to circulate.
5. Prepare and Place the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp up in the oven. Season the chicken thighs generously with salt and pepper on both sides. Place the seasoned chicken thighs directly on top of the vegetables on the baking sheet, spacing them evenly. The chicken juices will drip down and further flavor the vegetables as they roast.
6. Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The vegetables should be easily pierced with a fork and have slightly browned edges.
7. Check for Doneness and Adjust Cooking Time (If Needed): After 40 minutes, check the chicken for doneness using a meat thermometer. If the chicken is not yet cooked through, continue roasting for another 5-10 minutes, checking again. If the vegetables are browning too quickly before the chicken is cooked, you can loosely tent the pan with foil to prevent them from burning while the chicken finishes cooking.
8. Rest Before Serving (Optional but Recommended): Once the chicken is cooked through, remove the baking sheet from the oven. Let the chicken and vegetables rest for 5-10 minutes before serving. This allows the juices to redistribute within the chicken, resulting in more tender and flavorful meat.
9. Garnish and Serve: Garnish with fresh parsley, if desired, for a pop of freshness and color. Serve hot immediately, with lemon wedges on the side for squeezing over just before eating. The lemon juice brightens the flavors and adds a lovely finishing touch.