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–+ servings
Sheet Pan Chicken Thighs

Savory Sheet Pan Chicken Thighs with Colorful Veggies

This Sheet Pan Chicken Thighs recipe combines juicy chicken with vibrant veggies for a simple, delicious meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Thighs Consider skinless thighs for a lighter meal.
For the Vegetables
  • 3 cups Assorted Vegetables (bell peppers, carrots, potatoes) Feel free to swap for your favorite seasonal veggies like zucchini or Brussels sprouts.
For Roasting
  • 3 tablespoons Olive Oil Try avocado oil for a high smoke point if desired.
  • 2 tablespoons Fresh Herbs (rosemary or thyme) Dried versions can work in a pinch!
For Seasoning
  • 3 cloves Garlic (minced) Garlic powder can be used if you’re short on fresh garlic.
  • 1 teaspoon Salt Season to taste!
  • 1 teaspoon Pepper Season to taste!

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper

Method
 

Directions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Arrange the chicken thighs skin-side up on the prepared baking sheet.
  3. Add the chopped vegetables around the chicken thighs, ensuring some space for roasting.
  4. Drizzle olive oil over the chicken and vegetables, ensuring everything is well coated.
  5. Sprinkle salt, pepper, minced garlic, and fresh herbs evenly over the dish.
  6. Toss the vegetables to coat them in the olive oil and seasonings.
  7. Bake in the preheated oven for 35-40 minutes until the chicken is golden brown and juices run clear.
  8. Let the chicken rest for a few minutes before serving to allow the juices to settle.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Marinate for flavor, use a meat thermometer for safety, and don't overcrowd the pan for even cooking.

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