Sheet Pan Chicken & Veggies

Ingredients

• 2 lbChicken thighs$7.50
• 3Bell peppers$4.20
• 1.5 lbPotatoes$2.80
• 1Onion$0.91
• 2 tbspOlive oil$0.40
• 1 tspSalt—
• 1/2 tspBlack pepper$0.06
• 1 tspGarlic powder$0.02
• 1 tspSmoked paprika$0.12
• Total for 4 servings$16.01

Most of the cost is chicken thighs ($7.50) and bell peppers ($4.20). With oil, spices and staples already at home, the shop drops to about $15.49. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Heat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet or line it with parchment paper.
2. Cut the potatoes into 1-inch wedges, slice the bell peppers into strips, and cut the onion into wedges. Pat the chicken thighs thoroughly dry with paper towels.
3. In a small dish, mix together the salt, black pepper, garlic powder, and smoked paprika.
4. Spread the chicken thighs, potatoes, bell peppers, and onion across the baking sheet in a single, even layer. Drizzle with the olive oil and sprinkle the seasoning mixture over everything, tossing lightly to coat.
5. Roast at 425°F (220°C) for 30 to 35 minutes, turning the vegetables once halfway through, until the potatoes are fork-tender and the chicken registers an internal temperature of 165°F (74°C) with clear juices.
6. Remove the pan from the oven and let the chicken rest for 5 minutes; sprinkle with chopped fresh parsley or serve with lemon wedges if you like.
7. Transfer the chicken thighs and roasted vegetables onto plates, spoon the remaining pan juices over the top, and serve warm.