Sheet Pan Chicken Thighs With Colorful Roasted Veggies

This Sheet Pan Chicken Thighs recipe features juicy chicken and vibrant vegetables, perfect for a family-friendly meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces bone-in chicken thighs boneless can be used for quicker cooking

For the Vegetables

2 cups assorted vegetables bell peppers, carrots, potatoes, zucchini, Brussels sprouts; mix and match as desired

For the Dressing

3 tablespoons olive oil can substitute with canola or avocado oil
1 tablespoon fresh herbs rosemary or thyme; dried herbs can be used
3 cloves garlic minced; garlic powder can be used as a substitute
to taste salt
to taste pepper

Equipment

Sheet Pan

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Arrange the bone-in chicken thighs on the sheet pan, skin side up.
Chop the assorted vegetables into bite-sized pieces and scatter around the chicken.
Drizzle olive oil over the chicken and vegetables.
Season with salt, pepper, minced garlic, and fresh herbs.
Toss the vegetables to coat them in olive oil and seasonings.
Bake for 35-40 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C).
Let rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for at least 30 minutes for enhanced flavor. Ensure proper spacing on the pan for even cooking.

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