Organic Sheet-Pan Chicken + Veggies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

4 organic chicken thighs, bone-in, skin-on

2 organic chicken drumsticks (or 2 extra thighs)

500 g organic baby potatoes, halved

2 organic carrots, cut into thick sticks

1 organic red bell pepper, sliced

1 small organic broccoli crown, in florets

1 small organic red onion, in wedges

3 tablespoons organic extra-virgin olive oil

3 cloves organic garlic, minced

1 teaspoon fine sea salt, divided

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme (or Italian seasoning)

½ teaspoon smoked paprika

Juice and zest of ½ organic lemon

2 tablespoons chopped fresh organic parsley

Instructions:

Preheat oven to 400°F (200°C) and line or lightly oil a large rimmed sheet pan.

Toss chicken with 1 tablespoon olive oil, half the garlic, ½ teaspoon salt, pepper, oregano, thyme, and paprika. Arrange on sheet pan, skin-side up.

Toss all vegetables with remaining olive oil, garlic, and salt. Scatter around chicken in a single layer.

Roast 25–30 minutes, tossing vegetables once and rotating the pan halfway, until chicken is cooked through and vegetables are tender and browned.

Remove from oven and drizzle with lemon juice, adding lemon zest if using.

Sprinkle with chopped parsley, rest 5 minutes, then serve hot with a mix of vegetables on each plate.

Nutrition (Calories)Approx. 420 kcal per serving; best for balanced weeknight dinners, high-protein meal prep, and simple family meals that use wholesome organic ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American

Calories: 422

Notes

Pro Tip:
Par-cook halved potatoes in hot water for 5 minutes if they are large or very firm; they will roast more evenly and become fluffy inside and crisp outside.