Sheet Pan Roasted Chicken with Veggies

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A colorful, festive sheet pan chicken dish featuring vibrant red bell peppers, white potatoes, and blueberries, perfect for. This American-inspired Fourth of July recipe, ready in about 50 minutes, pairs bone-in chicken thighs, red bell pepper, small white potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 6 pieces bone-in chicken thighs
• 1 medium, sliced into 1-inch strips red bell pepper
• 12, halved small white potatoes
• 1 cup fresh blueberries
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp, chopped fresh rosemary

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 6 bone-in chicken thighs with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until fully coated.
2. Step 2: In a separate bowl, combine 12 halved small white potatoes and 1 sliced red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and the chopped 1 tbsp fresh rosemary. Toss until evenly coated.
3. Step 3: Arrange the seasoned potatoes and bell peppers on a large sheet pan in a single layer and place the chicken thighs on top. Roast in the oven for 25 minutes.
4. Step 4: After 25 minutes, sprinkle 1 cup fresh blueberries evenly over the vegetables and chicken. Drizzle 1 tbsp fresh lemon juice over everything and roast for an additional 10 minutes until the chicken skin is crispy and the potatoes are tender.
5. Step 5: Remove from the oven and let rest for 5 minutes before serving to allow flavors to meld and juices to redistribute.