Description
Enjoy juicy chicken thighs and veggies in one simple dish. This delicious and healthy sheet pan meal is perfect for busy weeknights.
Ingredients
Scale
- 5 medium potatoes (russett, red, gold, or white), scrubbed and cut into 2″ chunks
- 3 large carrots, sliced into 2” chunks
- 1/2 red onion, rough chopped
- 2 tablespoons avocado or olive oil
- 8 chicken thighs (bone in, skin on or boneless, skinless)
- 2 tablespoons melted butter
- 2 teaspoons dried thyme
- 2 teaspoons Kosher salt
- 2 teaspoons dried garlic
Instructions
- Step 1: Preheat oven to 425º, using bake or roast mode. Prepare sheet pan by spraying with cooking oil or covering with parchment paper or foil. Add potatoes, carrots, and onions to sheet. Drizzle with avocado or olive oil and toss with your hands.
- Step 2: Add chicken thighs to sheet. Don’t flatten them completely in order to prevent them from drying out. Brush with melted butter and season.
- Step 3: Bake or roast sheet pan for 25-27 minutes. Check the internal temperature of the chicken. The chicken is done when it reaches 165º. Use a fork to pierce the potatoes and carrots to see if they are done.
Notes
Dry the chicken by blotting it with a paper towel before brushing it with butter or oil to ensure crispy and flavorful chicken pieces.
- Prep Time: 3 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 4 g
- Sodium: 1001 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 153 mg
Keywords: sheet pan chicken thighs, healthy dinner, easy weeknight meals, roasted chicken and vegetables