Description
A simple and healthy sheet pan chicken and vegetables recipe featuring bone-in, skin-on chicken thighs roasted alongside whole carrots, green beans, baby red potatoes, and red onion. This easy one-pan meal is seasoned with fresh herbs and cooked to juicy perfection for a flavorful and colorful 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)
Meat and Seasoning
- 1½-2 lbs. bone-in, skin-on chicken thighs
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Instructions
- Preheat oven: Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare vegetables and herbs: Toss all of the chopped vegetables and minced garlic with the fresh rosemary, thyme, and olive oil directly on the prepared baking sheet, mixing well to coat evenly.
- Add chicken thighs: Nestle the bone-in, skin-on chicken thighs among the vegetables, placing them slightly on top so they roast evenly with the veggies.
- Season: Sprinkle the chicken and vegetables with fine salt and black pepper for balanced seasoning.
- Bake and toss: Bake in the preheated oven for 30-35 minutes until the chicken is cooked through and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes during baking to ensure even cooking and browning.
Notes
- This is an easy, delicious, and healthy dinner that you can get into the oven quickly.
- The juicy roasted chicken pairs perfectly with colorful, tender vegetables all cooked at once on a single sheet pan for minimal cleanup.
- You can substitute cubed sweet potatoes for baby red potatoes for a slightly sweeter flavor.
- Using bone-in, skin-on thighs yields the juiciest chicken, but boneless or skinless thighs can be used with slight adjustment of cooking time and oil quantity.
- Tossing vegetables during cooking helps evenly caramelize and prevents burning.
Nutrition
- Serving Size: 1/4 of the 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
