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Sheet Pan Chicken and Vegetables

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Simple, flavorful, and beautifully roasted—this sheet pan chicken dinner brings juicy, herb-seasoned chicken thighs together with colorful, tender vegetables. One pan, zero fuss, all the comfort.

Ingredients

Scale

24 oz whole carrots (12–16 medium), cut into 2–3 inch sticks

24 oz green beans (about 4 handfuls), washed and trimmed

24 oz baby red potatoes (or sweet potatoes), halved or quartered

2 medium red onions, cut into wedges

6–8 garlic cloves, minced

2 tbsp chopped fresh rosemary (or 2 tsp dried)

4 tsp fresh thyme leaves (or 1½ tsp dried)

1–2 tbsp olive or avocado oil (2 tbsp if using skinless chicken)

3–4 lbs bone-in, skin-on chicken thighs (or 2 lbs boneless)

1 tsp fine salt

1 tsp black pepper

Instructions

Preheat oven to 425°F (220°C). Line two large sheet pans with parchment for easy cleanup.

In a large bowl, toss carrots, green beans, potatoes, onions, garlic, rosemary, thyme, salt, pepper, and oil. Spread evenly on both pans.

Pat chicken dry and season lightly with additional salt and pepper. Nestle chicken pieces among the vegetables, skin-side up.

Roast for 35–45 minutes, rotating pans halfway through, until chicken reaches 165°F and veggies are tender and golden.

Broil for 2–3 minutes if you want extra crispy skin.

Let rest 5 minutes before serving

Nutrition

Find it online: http://minikitchenmagic.com/sheet-pan-chicken-and-vegetables/