How to Make Sheet Pan Chicken and Vegetables

• 4 bone-in chicken thighs or 2 lb (900 g) chicken pieces
• 1 1/2 lb (680 g) potatoes, carrots, onions or broccoli, cut into 1-inch pieces
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced (optional)

1. Heat the oven to 425°F (220°C).
2. Toss the vegetables with 2 tbsp oil, half the salt and pepper, and spread them on a large sheet pan.
3. Rub the chicken with the remaining oil, the paprika, garlic powder, and the rest of the salt and pepper.
4. Nestle the chicken skin-side up among the vegetables and add lemon slices if using.
5. Roast 32–38 minutes, until the chicken reads 175°F (79°C) at the bone and the vegetables are browned at the edges.
6. Rest 5 minutes and spoon the pan juices over everything.

• Cut everything the same size or the small pieces burn before the chicken is done.
• Add quick vegetables like broccoli halfway through, not at the start.

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