An easy one-pan chicken and vegetable dinner recipe where chicken thighs and veggies are seasoned with herbs de Provence then bake on a sheet pan in the oven.
Mix together herbs de provence, garlic powder, pepper and salt.
Using ⅔ of the seasoning mix, season chicken thighs on both sides. Don't forget to also season chicken under the skin.
Place prepared veggies in a mixing bowl. Drizzle with avocado oil and season with the remaining ⅓ of the seasoning mix. Toss to coat.
Bring a skillet to the stove and heat it over medium heat. Once heated, sear chicken thighs starting with the skin-side down (this will also help grease up the skillet). Sear until it begins to brown, ~2 minutes. Flip and sear the other side, for ~2 minutes. Chicken thighs will be browned on the outsides, but not fully cooked on the insides.
Transfer the chicken thighs onto a sheet pan. Pour the seasoned veggies around the chicken thighs and spread them out.
Bake for 25-30 minutes or until the internal temperature of the chicken reaches 165℉.