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Sheet Pan Chicken and Vegetables Recipe

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4.4 from 7 reviews

This Sheet Pan Chicken and Vegetables recipe offers a simple, wholesome dinner that combines tender bone-in, skin-on chicken thighs with a medley of fresh vegetables like carrots, green beans, baby potatoes, and red onion. Seasoned with aromatic rosemary and thyme, and roasted to perfection on a single baking sheet, this meal is both flavorful and easy to prepare, making it perfect for a busy weeknight.

Ingredients

Vegetables

  • 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

Herbs and Oil

  • 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)

Chicken and Seasoning

  • 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

  1. Preheat Oven: Preheat the oven to 425ºF. Prepare a large rimmed baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
  2. Combine Vegetables and Herbs: Toss the prepared carrots, green beans, baby potatoes, and red onion along with minced garlic, chopped rosemary, thyme leaves, and olive or avocado oil directly on the lined baking sheet, ensuring they are evenly coated.
  3. Add Chicken: Nestle the bone-in, skin-on chicken thighs among the vegetables on the baking sheet, placing them slightly on top to allow even roasting of both chicken and veggies.
  4. Season: Sprinkle the chicken and vegetables with fine salt and black pepper for balanced seasoning.
  5. Bake and Toss: Bake in the preheated oven for 30-35 minutes until the chicken is fully cooked (internal temperature of 165°F) and the baby potatoes are tender. Every 10 minutes, carefully toss and turn the vegetables to ensure even roasting and caramelization.

Notes

  • You can substitute baby red potatoes with cubed sweet potatoes for a sweeter flavor.
  • Using skin-on chicken thighs helps retain moisture and adds flavor; if using skinless, increase oil to 1 tablespoon to prevent drying out.
  • Fresh herbs provide the best flavor, but dried rosemary and thyme can be used as alternatives.
  • Ensure to toss the vegetables periodically during baking to promote even cooking and browning.
  • Check chicken doneness with a meat thermometer for food safety.

Find it online: https://marthatasty.com/sheet-pan-chicken-and-vegetables-recipe/