Sheet Pan Garlic Parmesan Chicken and Veggies

• 4 bone-in, skin-on chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with 1 tablespoon olive oil.
2. In a small bowl, mix together the minced garlic, Parmesan cheese, Italian seasoning, smoked paprika, salt, and black pepper.
3. Place the chicken thighs in a large bowl. Add 2 tablespoons of olive oil and half of the Parmesan garlic mixture. Toss to coat the chicken evenly.
4. Spread the sliced bell peppers, zucchini, and cherry tomatoes evenly on the baking sheet. Drizzle with the remaining 1 tablespoon olive oil and sprinkle the rest of the Parmesan garlic mixture over the veggies. Toss gently to coat everything well.
5. Nestle the coated chicken thighs skin side up among the vegetables on the baking sheet.
6. Roast in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
7. For extra crispy skin, switch the oven to broil and cook for an additional 2-3 minutes, keeping a close eye to avoid burning.
8. Remove from the oven, garnish with freshly chopped parsley, and let rest for 5 minutes before serving.

Chef tips

• Use bone-in, skin-on chicken thighs for the best flavor and moistness. If using boneless chicken breasts, reduce roasting time and check for doneness sooner.
• If you don’t have Parmesan cheese, you can substitute with other hard cheeses like Pecorino Romano or a sprinkle of nutritional yeast for a dairy-free option.
• Line your baking sheet with parchment paper or aluminum foil for easy cleanup.
• To add extra vegetables, consider halved baby potatoes or sliced carrots, but increase cooking time slightly to ensure vegetables are tender.