Roasted Red Onion Sheet Pan Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs (or breasts)

• 2 medium red onions, sliced into wedges

• 1 cup baby carrots or cherry tomatoes (optional)

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp paprika

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

2. In a large bowl, toss chicken thighs with 2 tbsp olive oil, garlic, thyme, paprika, salt, and pepper.

3. Toss red onion wedges and any optional vegetables with 1 tbsp olive oil, salt, and pepper.

4. Arrange chicken and vegetables in a single layer on the sheet pan.

5. Roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.

6. Optional: Broil for 2–3 minutes for a golden, crispy finish.

7. Garnish with fresh parsley and serve hot.