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Sheet Pan Chicken Thighs

Savory Sheet Pan Chicken Thighs with Roasted Veggie Bliss

Discover the joy of Sheet Pan Chicken Thighs, a quick and delicious dinner option for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Thighs Substitute with boneless thighs for quicker cooking
For the Vegetables
  • 3 cups Assorted Vegetables Colorful mix of bell peppers, carrots, and potatoes
  • 2 tablespoons Olive Oil Essential for roasting
For Seasoning
  • 2 tablespoons Fresh Herbs (Rosemary or Thyme) Or use dried herbs
  • 4 cloves Garlic (Minced) Customize to taste
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste

Equipment

  • Sheet Pan
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Gather your ingredients and equipment.
  2. Place the bone-in chicken thighs on the large sheet pan, skin-side up.
  3. Chop the assorted vegetables into even pieces and surround the chicken on the sheet pan.
  4. Drizzle olive oil over the chicken thighs and vegetables.
  5. Season everything with salt, pepper, minced garlic, and fresh or dried herbs.
  6. Toss the vegetables in a bowl to ensure they are well-coated.
  7. Bake in the preheated oven for 35-40 minutes, until the chicken is cooked through and vegetables are tender.
  8. Remove from oven, let rest for a few minutes, then serve warm.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For best results, marinate chicken ahead of time and ensure all vegetables are cut to similar sizes for even cooking.

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