4. Sheet Pan Chicken with Vegetables

Ingredients
4 bone-in, skin-on chicken thighs (or breasts/drumsticks)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
1 tsp dried thyme (or Italian seasoning)
1 tsp salt
½ tsp black pepper
1 lb baby potatoes, halved
1 large carrot, cut into half-moons
1 red bell pepper, sliced
1 zucchini, cut into half-moons
1 lb Asparagus, cut
2 tbsp olive oil
1 tsp salt & ½ tsp pepper

Instructions
Preheat Oven – 400°F (200°C). Line a large sheet pan with parchment or foil.
Season Chicken – Rub chicken with olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper. Set aside.
Prepare Vegetables – Toss potatoes, carrots, and peppers with olive oil, salt, and pepper. (Save quick-cooking veggies like zucchini and asparagus to add later.)
Arrange on Pan – Spread seasoned chicken and harder veggies (potatoes + carrots + peppers) on the sheet pan.
Bake – Roast for 25 minutes. Remove pan, add zucchini and asparagus. Toss lightly.
Finish Roasting – Roast another 15–20 minutes, until chicken reaches 165°F (74°C) and veggies are tender and slightly caramelized.
Serve – Garnish with fresh parsley, lemon wedges, or a sprinkle of Parmesan cheese.