One-Pan Chicken & Veggies

Ingredients

• 4 chicken thighs
• 2 cups baby potatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Toss vegetables with olive oil, paprika, garlic powder, oregano, salt, and pepper.
3. Arrange chicken thighs and seasoned vegetables on a large rimmed baking sheet in a single layer.
4. Roast for 25–30 minutes, until chicken is cooked through and the vegetables are tender with golden edges.
5. Serve hot straight from the pan.