Description
A simple and healthy 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. This all-in-one dinner is easy to prepare, cooks quickly at 425ºF, and delivers juicy chicken with tender, flavorful vegetables all from one pan.
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 (may substitute cubed sweet potato)
- 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
- 1½-2 lbs bone-in, skin-on chicken thighs (may substitute 1 lb boneless, skinless or skin-on chicken thighs)
Oils
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
Instructions
- Preheat Oven: Preheat the oven to 425ºF and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: Toss the carrots, green beans, baby potatoes, red onion, garlic, rosemary, thyme, and oil directly on the prepared baking sheet to coat them evenly.
- Add Chicken: Nestle the chicken thighs among the vegetables on the baking sheet, positioning them slightly on top of the veggies for even cooking.
- Season: Sprinkle the salt and black pepper over both the chicken and vegetables for balanced seasoning.
- Bake: Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes to ensure even roasting and browning.
Notes
- This is a quick and easy dinner option that requires minimal prep and cleanup since everything cooks together in one pan.
- Substitute sweet potatoes for baby red potatoes if you prefer a sweeter flavor and softer texture.
- Use skin-on chicken thighs for the juiciest results; if using skinless, increase the oil to 1 tablespoon to keep the dish moist.
- Fresh herbs add vibrant flavor, but dried herbs can be used as a convenient alternative.
- Make sure to toss the vegetables during baking to promote even cooking and avoid burning.
Nutrition
- Serving Size: 1/4 of recipe with skin-on chicken
- Calories: 450 kcal
- 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
