Description
This chicken sheet pan dinner is a simple and delicious way to prepare a complete meal using just one pan. Juicy chicken thighs paired with roasted vegetables make for a wholesome dinner that’s easy to clean up!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 1 cup carrots, cut into 1-inch pieces
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, baby potatoes, carrots, and broccoli.
- Drizzle the olive oil over the mixture and sprinkle with garlic powder, paprika, thyme, salt, and pepper. Toss until everything is well coated.
- Spread the mixture evenly on a large sheet pan, ensuring the chicken is skin-side up.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- For crispy skin, broil for an additional 2-3 minutes.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Feel free to swap in your favorite vegetables, such as bell peppers or zucchini.
- This recipe works well with chicken breasts as well. Just adjust the cooking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3
- Sodium: 150
- Fat: 20
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: chicken sheet pan dinner, easy chicken dinner, one pan chicken meal, sheet pan dinner recipe, roasted chicken and vegetables