Sheet-Pan Chicken & Veggies (One Pan)
A simple, quick recipe for chicken thighs roasted on a single pan with carrots, potatoes, and green beans.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 oz whole carrots, cut into 2– to 3-inch sticks
- 12 oz green beans, 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
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
- 1½–2 lbs. bone-in, skin-on chicken thighs
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
- Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
- Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
- Season the chicken and veggies with salt and pepper.
- Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.
Notes
- You may substitute cubed sweet potato for baby red potatoes.
- Use 1 tablespoon of oil if you are using skinless chicken thighs.
Nutrition
- Serving Size: 1/4 of the recipe with skin-on chicken
- Calories: 450
- Sugar: 8
- Sodium: 447
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 8
- Protein: 35
- Cholesterol: 170
Keywords: Sheet Pan Dinner, Chicken & Vegetables, One Pan, Quick, Easy Weeknight, Sheet-Pan Chicken & Veggies (One Pan)
Find it online: https://www.meltitclean.com/sheet-pan-chicken-veggies-one-pan/