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–+ servings
Sheet Pan Chicken Thighs

Sheet Pan Chicken Thighs With Roasted Veggies for Cozy Nights

Easy Sheet Pan Chicken Thighs with Roasted Vegetables, a quick and gluten-free meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in chicken thighs
For the Vegetables
  • 2 cups Assorted vegetables (bell peppers, carrots, potatoes) Feel free to mix in zucchini or Brussels sprouts
For the Seasoning
  • 3 tablespoons Olive oil Avocado oil can be used as a substitute
  • 1 tablespoon Fresh herbs (rosemary or thyme) Dried herbs can be substituted, decrease quantity
  • 3 cloves Garlic (minced) Garlic powder is a quick substitute
  • to taste Salt and pepper Adjust to taste

Equipment

  • Sheet Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Arrange the bone-in chicken thighs on a large sheet pan, skin side up.
  3. Add assorted chopped vegetables around the chicken.
  4. Drizzle olive oil over the chicken and vegetables.
  5. Season with salt, pepper, garlic, and fresh herbs.
  6. Toss the vegetables gently to coat with olive oil and seasonings.
  7. Bake in the preheated oven for 35-40 minutes.
  8. Serve warm, accompanied by roasted vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For optimal results, marinate chicken thighs in advance for deeper flavor and juiciness.

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