Description
A simple and healthy sheet pan chicken and vegetables recipe featuring bone-in, skin-on chicken thighs roasted alongside baby potatoes, green beans, carrots, and red onion with fresh herbs for a flavorful, one-pan dinner.
Ingredients
Scale
Vegetables and Herbs
- 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
- 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 ¾ teaspoon dried thyme)
Chicken and Seasoning
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon if using skinless chicken)
- 1½-2 lbs bone-in, skin-on chicken thighs (may substitute 1 lb boneless, skinless or skin-on chicken thighs)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 425ºF and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: Toss all the chopped vegetables and minced garlic along with the rosemary and thyme directly on the baking sheet with the olive or avocado oil, ensuring everything is evenly coated.
- Add Chicken: Nestle the chicken thighs among the vegetables on the sheet pan, positioning the pieces slightly on top of the veggies to allow even cooking.
- Season: Sprinkle the chicken and vegetables evenly with fine salt and black pepper to enhance the flavors.
- Bake: Place the sheet pan in the oven and bake for 30-35 minutes until the chicken is cooked through (internal temperature 165ºF) and the baby potatoes are tender, tossing and turning the vegetables every 10 minutes to ensure even roasting.
Notes
- This recipe offers an easy, delicious, and healthy dinner that comes together quickly in one pan.
- You can substitute baby red potatoes with cubed sweet potatoes for a different flavor and texture.
- Using bone-in, skin-on chicken thighs adds juiciness and flavor; if using skinless chicken, increase the oil to 1 tablespoon to prevent drying out.
- Tossing vegetables every 10 minutes helps prevent burning and promotes even cooking.
- Fresh herbs are preferred for the best flavor, but dried herbs work as well in adjusted amounts.
Nutrition
- Serving Size: 1/4 of recipe with skin-on chicken
- Calories: 450 kcal
- 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
