Tomato Corn & Basil Sheet Pan Chicken

Peak-summer corn and tomatoes share the tray with juicy bone-in chicken thighs in this easy sheet-pan supper. Smoked paprika seasons the meat while a final scatter of fresh basil brightens every bite.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 480 cal
• 36g protein
• 24g carbs
• 28g fat

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Ingredients

• 6 (about 2.5 lb) bone-in skin-on chicken thighs
• 3 ear of fresh corn
• 2 pints cherry tomatoes
• 2 red bell pepper
• 1 yellow bell pepper
• 1 medium red onion
• 1/4 cup extra-virgin olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 3/4 cup fresh basil leaves
• 1 lemon
• 1 large fresh peach

Instructions

1. 1Heat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat chicken thighs very dry with paper towels so the skin can crisp.
2. 2In a bowl, toss chicken with half the olive oil, salt, black pepper, smoked paprika, and garlic powder until every piece is evenly coated. Arrange thighs skin-side up on one half of the sheet pan, leaving space between them.
3. 3Husk the corn and cut kernels from the cobs into a large mixing bowl. Core and roughly chop the bell peppers into bite-size chunks. Cut the red onion into thin wedges and halve the cherry tomatoes. Dice the peach into small cubes.
4. 4Add the corn kernels, peppers, onion, tomatoes, and peach to the bowl with the remaining olive oil and a pinch more salt. Toss until glossy, then spread the mixture in a single layer on the empty half of the pan the chicken.
5. 5Roast for 25 minutes, then rotate the pan and spoon some of the tomato juices over the chicken skin. Continue roasting until the chicken skin is deep golden and an instant-read thermometer in the thickest part reads 175°F, about 10 to 15 minutes more.
6. 6While the pan rests for 5 minutes out of the oven, zest the lemon over the vegetables and squeeze half the juice across everything. Tear basil leaves and scatter them generously so they wilt slightly in the residual heat.
7. 7Transfer chicken to a serving platter and pile the blistered tomatoes, sweet corn, peppers, and peach it. Scrape every caramelized bit from the pan over the top—those browned juices are the best part.
8. 8Taste the vegetable mix and add a final grind of pepper or squeeze of lemon if it needs brightness. Serve straight from the platter for a low-effort weeknight dinner that still feels abundant and colorful.