Sheet Pan Chicken With Roasted Vegetables
A healthy Sheet Pan Chicken With Roasted Vegetables recipe that's easy and quick to prepare.
Equipment
- Oven
- baking sheet
- knife
- cutting board
- measuring spoons
Ingredients
Vegetables
- 12 oz whole carrots cut into 2- to 3-inch sticks
- 12 oz green beans washed and trimmed
- 12 oz baby red potatoes halved or quartered (may sub cubed sweet potato)
- 1 medium red onion cut into wedges
- 3-4 cloves garlic minced
Herbs and Seasoning
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 2 tsps fresh thyme leaves (or ¾ teaspoon dried thyme)
- ½ tablespoon olive oil (or avocado oil; use 1 tablespoon oil if using skinless chicken)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Chicken
- 1½-2 lbs bone-in, skin-on chicken thighs (may sub 1 lb. boneless, skinless or skin-on chicken thighs)
Instructions
Preparation
- Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
- Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
- Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
- Season the chicken and veggies with salt and pepper.
- Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.
Notes
This recipe is versatile; you can substitute the vegetables based on your preference.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 3mg
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