Crispy Sheet Pan Chicken with Potatoes, Broccoli, and Carrots

Crispy Sheet Pan Chicken with Potatoes, Broccoli, and Carrots

Serves 4

Sheet pan-roasted chicken thighs is a no-brainer of a dinner if ever there was one. They’re an excellent and convenient source of protein and, unlike chicken breasts, stay tender and juicy even if they’re slightly overcooked. This one-pan, whole-meal recipe, adapted from the Simply Recipes website, shows how to keep the skin extra-crispy by first placing the thighs skin-side down on a pre-heated pan, then reducing the oven temperature and flipping them over halfway through. Bite-sized potatoes cook at about the same rate; other veggies can be added when you take the pan out to flip the chicken. Broccoli florets and sliced carrots make a hearty and colorful wintry combo. Any seasoning blend will work here; a squeeze of citrus and grating of zest brighten up the dish and pull the flavors together.

—  Susan Puckett

• 4 meaty bone-in skin-on chicken thighs (about 2 pounds)

• 1 pound bite-sized potatoes or small, waxy potatoes cut in bite-sized pieces

• 2 tablespoons olive oil, divided

• 1 1/2 teaspoons smoked paprika1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and coarsely ground pepper, divided

• 1 (12-ounce) bag broccoli florets

• 4 medium carrots, peeled and sliced in ½-inch-thick coins

• 1 whole lemon, plus 4 lemon wedges

1.    Place a large sheet pan on the middle rack in the oven and preheat the oven to 500 degrees for at least 15 minutes.

2.    Place the chicken and potatoes in a large bowl and drizzle with 1 tablespoon of the oil. Sprinkle with the paprika, garlic powder, onion powder, and ½ teaspoon each salt and pepper. Toss with your hands until evenly coated with the spices.

3.    Place the broccoli and carrot slices in another large bowl. Drizzle with the other tablespoon of oil and sprinkle with ½ teaspoon each salt and black pepper; toss to coat.

4.    Remove the hot pan from the oven and place the chicken pieces skin side down. Scatter the potatoes around the chicken and return the pan to the oven. Immediately lower the heat to 425 degrees and roast for 15 minutes.

5.     Remove the pan (close the oven door so the heat doesn’t escape). Using tongs, flip the chicken and potatoes. Add the seasoned broccoli and carrots to the pan, arranging them around the chicken.

6.    . Return to the oven for 15 to 20 minutes longer, until the vegetables are all tender and the thickest part of a chicken thigh registers 165 to 170 degrees on a meat thermometer.

7.    Let the chicken rest for 5 minutes before serving. Grate the zest of the whole lemon (with a microplane if you have one) over the chicken. Serve with lemon wedges.

—   Susan Puckett is an Atlanta-based food writer and cookbook author.