1. Preheat your oven and prepare your sheet pan
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. This will also prevent the chicken and veggies from sticking to the pan. It’s an extra little tip that saves time when you’re done cooking!

2. Prepare the chicken
Take your chicken thighs and pat them dry with a paper towel. This is a key step in ensuring the skin crisps up beautifully when it bakes. Next, drizzle them with 1 tablespoon of olive oil and season generously with salt, pepper, garlic powder, smoked paprika, and thyme. Rub the seasonings into the chicken on both sides, making sure it’s all coated. You can also add a little lemon zest at this stage for an extra pop of flavor!

3. Prep the vegetables
Wash and prep your veggies. Halve the baby potatoes, peel and slice the carrots, and cut your bell peppers and red onion into chunks. Drizzle them with the remaining 1 tablespoon of olive oil and season with salt, pepper, and a little garlic powder. Toss everything together in a bowl to make sure all the veggies are evenly coated in oil and seasoning.

4. Arrange on the sheet pan
Place the chicken thighs in the center of your sheet pan. Arrange the potatoes, carrots, bell peppers, and onions around the chicken, making sure everything is spread out evenly. Try to avoid overcrowding the pan so the veggies roast properly.

5. Roast in the oven
Put the sheet pan in the preheated oven and roast for about 35-40 minutes. The chicken should be golden and crispy on the outside, and the internal temperature should reach 165°F (75°C). The vegetables will become tender, with the potatoes and carrots caramelizing slightly at the edges. If you like extra crispy chicken skin, you can broil the chicken for the last 3-5 minutes of cooking, keeping a close eye on it to prevent burning.

6. Check and serve
Once the chicken is fully cooked and the veggies are tender, remove the pan from the oven. Squeeze some fresh lemon juice over the chicken for a burst of freshness. If you’re feeling fancy, garnish with some fresh herbs like rosemary or parsley. Serve the chicken and veggies straight from the sheet pan for a rustic, family-style meal.