Description
This easy Sheet Pan Chicken Thighs with Vegetables recipe features juicy chicken cooked on one pan with carrots, brussels sprouts, and onions. It’s a delicious and satisfying meal that’s ready in just 45 minutes!
Ingredients
Scale
- 8 chicken thighs (bone in, skin on)
- 2 tbsp olive oil or melted butter (extra for drizzling over chicken)
- 4 cloves garlic (minced or pressed)
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1/2 tbsp paprika
- 1/2 tbsp onion powder
- salt and pepper to taste
- 1 lb baby carrots
- 1 lb brussel sprouts (trimmed)
- 1 small yellow onion (quartered)
Instructions
- Step 1: Add chicken thighs to a zipper back along with all seasoning. Shake the bag until the chicken is well coated. Refrigerate chicken in bag for 1/2 hour or up to two days. Alternatively, toss them in a bowl to coat with seasoning.
- Step 2: When ready to cook, pre-heat oven to 425F degrees. Line a sheet pan with parchment paper. Arrange chicken thighs in a sheet pan then add the veggies around the sides. Add an additional pinch of Italian herbs to the veggies and drizzle with olive oil or butter.
- Step 3: Cook for about 30-35 minutes or until skin starts to brown and internal temperature of chicken is 165F degrees. Garnish with fresh parsley or cilantro before serving.
Notes
You can substitute the chicken thighs for chicken breasts, instead cook at 400F for 20-25 minutes. For chicken legs cook for the same time and temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 333 kcal
- Sugar: 5 g
- Sodium: 147 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 111 mg