Johnson's Crispy Sheet Pan Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Juicy chicken thighs with crispy skin and herb-infused roasted vegetables. This american-inspired sheet pan ready in about 50 minutes pairs bone-in, skin-on chicken thighs, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 lb, cubed diced potatoes
• 2, sliced 1/2-inch thick zucchini
• 1, sliced into strips red bell pepper
• 1 medium, cut into wedges onion
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry, then rub with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Arrange 1 lb diced potatoes, 2 sliced zucchini, 1 sliced red bell pepper, and 1 medium diced onion on a parchment-lined sheet pan. Drizzle with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Place chicken thighs skin-side up on the sheet pan among the vegetables. Roast for 30-35 minutes until chicken reaches 165°F internally and vegetables are golden-brown and tender, flipping vegetables halfway through.
4. Step 4: Let rest for 5 minutes before serving to allow juices to redistribute, ensuring crispy skin and juicy meat.