Golden Sheet Pan Chicken and Veggies

Craving a flavorful and fuss-free weeknight dinner? Look no further! This sheet pan chicken recipe is bursting with vibrant vegetables and juicy chicken pieces, all coated in our California Gold spice blend. Turmeric, California chile, garlic, and paprika come together to create a warm, golden dish that's ready in under 30 minutes. Let's get roasting!

Golden Sheet Pan Chicken and Veggies

Makes 4 servings

Ingredients:

• 2 tablespoons olive oil, divided

• 2 tablespoons California Gold spice blend, divided

• 2 Yukon Gold potatoes, cut into wedges

• 1 orange bell pepper, sliced

• 1 yellow squash, sliced

• 1 red onion, sliced

• 2 lbs bone-in, skin-on chicken thighs

• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   

2. In a large bowl, toss veggies with 1 tablespoon olive oil and 1 tablespoon California Gold spice blend. Spread veggies on prepared baking sheet.
   

3. Add chicken to the bowl, along with remaining olive oil and California Gold. Rub chicken all over with oil and spice blend.
   

4. Nestle chicken among veggies. Everything should be in a single layer.
   

5. Bake for 25-30 minutes, or until the chicken is cooked through with a nice golden brown crust and the vegetables are tender-crisp.
   

6. Garnish with fresh parsley (optional) and serve immediately.