Description
A simple and healthy sheet pan chicken and vegetables recipe featuring bone-in, skin-on chicken thighs roasted alongside carrots, green beans, baby red potatoes, and red onion. This one-pan meal is seasoned with fresh rosemary, thyme, garlic, and olive oil for a delicious and colorful dinner that’s easy to prepare and clean up.
Ingredients
Scale
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
- 1 medium red onion, cut into wedges
- 3-4 garlic cloves, minced
Herbs and Seasoning
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Protein and Oil
- 1½-2 lbs. bone-in, skin-on chicken thighs (may substitute 1 lb. boneless, skinless or skin-on chicken thighs)
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
Instructions
- Preheat the oven: Set your oven to 425ºF (220ºC) and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare vegetables: Toss the chopped carrots, green beans, baby red potatoes, red onion, minced garlic, rosemary, thyme, and oil together directly on the lined baking sheet until everything is evenly coated.
- Add the chicken: Nestle the bone-in, skin-on chicken thighs among the vegetables on the baking sheet, positioning them slightly on top of the veggies to roast evenly.
- Season: Sprinkle the chicken thighs and vegetables evenly with the salt and black pepper.
- Bake: Roast in the preheated oven for about 30-35 minutes until the chicken is fully cooked through (internal temperature of 165ºF) and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes to promote even cooking and browning.
Notes
- This dish offers a quick and easy way to prepare a complete, nutritious dinner with minimal cleanup by using just one sheet pan.
- You can substitute sweet potatoes for the baby red potatoes for a different flavor and added sweetness.
- If using boneless, skinless chicken thighs, increase the oil to 1 tablespoon to keep the chicken moist during cooking.
- Make sure to turn the vegetables frequently during roasting for even caramelization and to avoid burning.
Nutrition
- Serving Size: 1/4 of recipe with skin-on chicken
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 447 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 170 mg
