Description
A simple and delicious sheet pan chicken and vegetables recipe that is easy to prepare and perfect for a weeknight dinner. The combination of tender chicken thighs with roasted vegetables seasoned with fragrant herbs makes for a wholesome and satisfying meal.
Ingredients
Units
Scale
Vegetables:
- 12 oz whole carrots (6-8 medium), cut into 2- to 3-inch sticks
- 12 oz green beans (2 large handfuls), washed and trimmed
- 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potato)
- 1 medium red onion, cut into wedges
- 3-4 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried thyme)
Other Ingredients:
- 1/2 tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
- 1 1/2-2 lbs. bone-in, skin-on chicken thighs (may sub 1 lb. boneless, skinless or skin-on chicken thighs)
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
- Prepare vegetables: Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
- Arrange chicken: Nestle the chicken thighs among the vegetables on the baking sheet.
- Season: Season the chicken and vegetables with salt and pepper.
- Bake: Bake until the chicken is cooked through and the vegetables are tender, about 30-35 minutes, tossing the vegetables every 10 minutes for even cooking.
Nutrition
- Serving Size: 1/4 of the recipe with skin-on chicken
- Calories: 450
- Sugar: 8 g
- Sodium: 447 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 170 mg
