Description
A simple and wholesome sheet pan chicken and vegetables recipe featuring tender bone-in, skin-on chicken thighs roasted alongside colorful carrots, green beans, baby red potatoes, and red onion, flavored with fresh herbs and garlic for a healthy, 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 (may substitute 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 ¾ teaspoon dried thyme)
Protein and Seasoning
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil 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 the oven: Set your oven to 425ºF and line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the vegetables: Toss the carrots, green beans, baby potatoes, red onion, minced garlic, rosemary, and thyme with the olive or avocado oil directly on the prepared baking sheet, spreading the veggies evenly.
- Add the chicken: Nestle the bone-in, skin-on chicken thighs among the vegetables, positioning them slightly on top to allow even roasting.
- Season: Sprinkle the chicken and vegetables with the fine salt and black pepper to enhance their natural flavors.
- Bake: Place the sheet pan in the oven and roast for 30-35 minutes, tossing and turning the vegetables every 10 minutes to ensure even cooking. Bake until the chicken is cooked through and the baby potatoes are tender.
Notes
- This is an easy, delicious, and healthy one-pan dinner that gets into the oven quickly, minimizing prep and cleanup.
- The recipe is versatile; you can substitute sweet potatoes for baby red potatoes or use boneless chicken thighs if preferred.
- Tossing the vegetables every 10 minutes ensures they roast evenly and develop great caramelization.
- Using bone-in, skin-on chicken thighs keeps the meat juicy and flavorful during roasting.
- Line the baking sheet with parchment paper for easier cleanup and to prevent sticking.
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
