Sheet Pan Chicken Thighs with Montreal Seasoning, Potatoes and Peppers
Crispy sheet pan chicken thighs roast over Montreal-seasoned potatoes, red onion, and mini sweet peppers for an easy one-pan dinner with bold flavor and simple prep.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 ½ tablespoons Montreal steak seasoning use 1 tablespoon if your blend is very salty
- 1 ½ pounds potatoes cut into ¾-inch chunks (about 5–6 small/medium potatoes)
- 1 large red onion cut into thick wedges (or 2 small red onions)
- 10 mini sweet peppers halved lengthwise and seeds removed
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450°F. Line a large rimmed sheet pan with foil.
- Toss potatoes and onion with 2 tablespoons olive oil and Montreal seasoning; spread in a mostly single layer on the pan.
- Roast vegetables 15 minutes.
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil and season all over with Montreal seasoning (especially skin side).
- Add peppers to the pan; toss quickly to coat in pan oil.
- Nestle chicken thighs skin-side up on top of vegetables.
- Roast until chicken is cooked through and potatoes are tender, 25–35 minutes.
- Optional: broil 1–3 minutes to further crisp skin (watch closely).
- Rest 5 minutes before serving.
Notes
- Dry chicken skin well for the crispiest results.
- Use a large sheet pan for 4 thighs; crowding can cause steaming.
- If peppers brown too quickly, add them when you add the chicken.
- Montreal seasoning varies in saltiness - start lighter and adjust at the table.
Nutrition
Calories: 546kcalCarbohydrates: 37gProtein: 40gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 117mgSodium: 108mgPotassium: 1496mgFiber: 6gSugar: 5gVitamin A: 2245IUVitamin C: 125mgCalcium: 79mgIron: 3mg
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