Sheet Pan Chicken and Veggies
Ingredients
The Chicken
-
1½–2
lbs.
bone-in, skin-on chicken thighs
The Vegetables
-
12
oz
whole carrots
-
12
oz
green beans
-
12
oz
baby red potatoes
-
1
medium
red onion
-
3–4
cloves
garlic
-
1
tablespoon
fresh rosemary
-
2
teaspoons
fresh thyme
The Seasoning
-
½
tablespoon
olive oil or avocado oil
-
½
teaspoon
fine salt
-
½
teaspoon
black pepper
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Toss the chopped vegetables and herbs with oil on the baking sheet.
- Place the chicken thighs on top of the vegetables.
- Season everything with salt and pepper.
- Bake until the chicken is cooked through and the potatoes are tender, about 30-35 minutes, tossing the vegetables once or twice.
Nutrition Facts (estimated)
Servings
4
Calories
370
Total fat
16g
Total carbohydrates
33g
Total protein
26g
Sodium
280mg
Cholesterol
mg
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