Description
This Sheet Pan Chicken and Vegetables recipe is a simple yet flavorful one-pan meal that combines tender chicken thighs with a medley of colorful vegetables, herbs, and aromatic garlic. Perfect for a hassle-free weeknight dinner.
Ingredients
Units
Scale
For the 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)
- 1/2 tablespoon olive oil or avocado oil
For the 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 and line a large rimmed baking sheet with parchment paper.
- Prepare Vegetables: Toss chopped vegetables and herbs with oil on the baking sheet.
- Add Chicken: Nestle chicken thighs among the vegetables on the sheet.
- Season: Season chicken and veggies with salt and pepper.
- Bake: Bake for 30-35 minutes, tossing veggies every 10 minutes, until chicken is cooked through and potatoes are tender.
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
