Savory Roasted Chicken & Veggies: A One-Pan Wonder for Effortless Flavor

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Chicken:

Pat the chicken dry with paper towels to ensure the skin crisps up during roasting.
Rub the chicken thighs with olive oil and season generously with salt, pepper, dried thyme, garlic powder, and paprika. Set aside.
Prepare the Veggies:

In a large bowl, toss the diced potatoes, sliced carrots, chopped bell pepper, and zucchini with olive oil, salt, pepper, and additional dried thyme. You can also sprinkle some garlic powder or paprika for extra flavor.
Assemble the Dish:

Arrange the seasoned chicken on one side of the baking sheet. On the other side, spread the prepared vegetables in a single layer to ensure even cooking.
Roast in the Oven:

Roast the chicken and veggies in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.
Halfway through cooking, toss the veggies to ensure even roasting.
Serve and Garnish:

Once everything is cooked to perfection, remove the baking sheet from the oven. Let the chicken rest for a few minutes before serving.
Garnish with freshly chopped parsley for a pop of color and a burst of freshness.
Serving and Storage Tips: