Crispy Sheet-Pan Chicken and Veggies

How to Make It

Preheat your oven to 425°F (220°C).

Place the chicken thighs on a large sheet pan.

Chop your veggies and scatter them around the chicken.

Drizzle everything with olive oil.

Sprinkle salt, pepper, and garlic powder over the top.

Bake for 30-35 minutes, or until the chicken is crispy and cooked through.

Serve

Let it cool for a few minutes, then dig in! The chicken skin will be crispy, and the veggies will be tender. You can eat it straight from the pan, no extra plates needed!