Description
A simple and flavorful sheet pan chicken and vegetables recipe featuring bone-in, skin-on chicken thighs roasted with carrots, green beans, baby red potatoes, and red onion, seasoned with fresh herbs for an easy and healthy dinner.
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: Preheat the oven to 425ºF and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Vegetables and Herbs: Toss the chopped carrots, green beans, baby red potatoes, red onion, garlic, rosemary, and thyme with olive or avocado oil directly on the baking sheet.
- Arrange Chicken: Nestle the bone-in, skin-on chicken thighs among the vegetables, placing the chicken slightly on top of the veggies to ensure even cooking.
- Season: Sprinkle the chicken and vegetables evenly with salt and black pepper to enhance flavor.
- Bake: Place the baking sheet in the oven and bake for 30-35 minutes until the chicken is cooked through and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes during cooking for even roasting.
Notes
- This is an easy and healthy dinner that cooks everything on one sheet pan, saving time and cleanup.
- Using bone-in, skin-on chicken thighs provides juicier and more flavorful meat, but boneless skinless chicken can be substituted.
- Feel free to swap baby red potatoes with cubed sweet potatoes for a different flavor.
- Tossing the vegetables every 10 minutes ensures even cooking and caramelization.
- Line your baking sheet with parchment paper for easier cleaning.
Nutrition
- Serving Size: 1/4 of the recipe with skin-on chicken
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 447 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 170 mg
