Sheet Pan Garlic Chicken & Veggies

The best back-to-school dinners are the ones with almost no cleanup. This sheet pan chicken leans entirely on Redstone Garlic Olive Oil for flavor, so there's no spice rack raid required — just toss, roast, and serve.

Ingredients (serves 4)

• 4 boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/4 cup Redstone Garlic Olive Oil, divided
• Salt and pepper, to taste
• 1 tsp smoked paprika (optional)

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment.
2. Toss the potatoes with half the Garlic Olive Oil, salt, and pepper. Spread on the pan and roast 15 minutes.
3. Meanwhile, toss the chicken and remaining vegetables with the rest of the Garlic Olive Oil, salt, pepper, and paprika.
4. Push the potatoes to one side, add the chicken and vegetables, and roast 20-25 minutes more, until the chicken reaches 165°F internally and the vegetables are tender.
5. Serve straight from the pan — that's the whole point.