Description
Indulge in this comforting herb roasted chicken and vegetables sheet pan meal, featuring juicy chicken thighs paired with vibrant, caramelized veggies for a delightful family dinner.
Ingredients
Scale
- 4 bone-in chicken thighs
- 3 medium carrots, cut into even pieces
- 1 lb small Yukon Gold potatoes, halved
- 1 large red onion, sliced into wedges
- 2 tsp fresh thyme (or rosemary)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C) for optimal crispiness.
- Prepare Your Pan: Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Season the Chicken: Place the bone-in chicken thighs on one side of the baking sheet. Drizzle with olive oil and sprinkle generously with salt, pepper, and thyme.
- Chop & Arrange Your Veggies: On the other side of the baking sheet, arrange the carrots, potatoes, and red onion wedges. Toss them in olive oil and season with salt and pepper.
- Roast Away: Place the baking sheet in the preheated oven. Roast for about 40-45 minutes or until the chicken's juices run clear and veggies are tender.
- Serve Up Delight: Allow to rest for five minutes before serving. Drizzle any remaining juices over each plate for added flavor.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 130mg
Keywords: Customize your vegetables by swapping in zucchini or bell peppers based on what you have. Letting the chicken rest after roasting keeps it juicy.