Sheet-pan dinners don't get much more satisfying than this — smoky, crispy-skinned chicken thighs roasted alongside sweet potato, colorful bell peppers, red onion, and bacon all on one pan. The smoked paprika, cumin, garlic, and onion powder rub gets pressed right under the skin, so every bite is deeply seasoned and anything but bland. Bacon scattered across the vegetables renders down as everything roasts, adding richness and a little crunch that ties the whole dish together. Everything here is built from whole, unprocessed ingredients — avocado oil, fresh vegetables, and quality meat — so there's no need to scan labels or swap anything out. At 425°F for about 40 minutes, the chicken comes out golden and juicy while the sweet potato turns tender and the peppers get just the right amount of caramelized at the edges. A squeeze of lemon and a handful of fresh parsley at the end brighten the smoky, savory flavors without complicating a thing. It serves four and cleans up in minutes, making it an easy weeknight win you'll come back to again and again.
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Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
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In a large mixing bowl, whisk together 2 tbsp avocado oil, smoked paprika, garlic powder, onion powder, cumin, black pepper, and 1 tsp salt until combined.
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