Description
This Sheet Pan Chicken and Vegetables Recipe is an easy, delicious, and healthy dinner that combines juicy roasted chicken thighs with tender, colorful vegetables. All the ingredients cook together on one pan for a convenient and flavorful meal.
Ingredients
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 substitute cubed sweet potato)
- 1 medium red onion, cut into wedges
- 3-4 garlic cloves, minced
Herbs and Seasoning
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Protein and Oil
- 1½-2 lbs bone-in, skin-on chicken thighs (may substitute 1 lb boneless, skinless or skin-on chicken thighs)
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
Instructions
- Preheat Oven: Preheat the oven to 425ºF and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Vegetables: Toss all the chopped vegetables and herbs with the olive or avocado oil directly on the prepared baking sheet, ensuring they are evenly coated.
- Arrange Chicken: Nestle the chicken thighs among the vegetables on the baking sheet, positioning the chicken slightly on top of the vegetables for even cooking.
- Season Everything: Sprinkle the chicken and vegetables evenly with salt and black pepper to enhance the flavors.
- Bake: Place the sheet pan in the oven and bake for about 35 minutes until the chicken is cooked through, reaching an internal temperature of 165ºF, and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes to ensure even roasting.
Notes
- This recipe is perfect for a quick, wholesome weeknight dinner that requires minimal prep and cleanup.
- If using skinless chicken thighs, increase the oil to 1 tablespoon to keep the chicken moist.
- You can substitute the baby red potatoes with cubed sweet potatoes for a different flavor and texture.
- Tossing the vegetables during baking helps them roast evenly and develop a nice caramelization.
- Bone-in, skin-on chicken thighs provide more flavor and juiciness; however, boneless options can be used for quicker cooking.
Nutrition
- Serving Size: 1/4 of the recipe with skin-on chicken
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 447 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 170 mg
