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chicken thigh sheet pan recipes

Chicken Thigh Sheet Pan Recipes

Discover why chicken thigh sheet pan recipes are a game-changer for busy nights. Juicy thighs, crispy skin, and easy cleanup make this a must-try.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in or boneless, as preferred
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste
  • 2 teaspoons dried herbs like rosemary or thyme
  • 4 cups potatoes cubed
  • 2 cups carrots chopped
  • 2 cups broccoli chopped
  • q.s. additional seasoning optional, like paprika or cumin

Equipment

  • Baking sheet
  • Mixing bowl
  • Parchment paper or aluminum foil optional
  • Spatula
  • Tongs for flipping chicken and veggies

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
  3. In a bowl, season the chicken thighs with olive oil, minced garlic, salt, pepper, and dried herbs.
  4. Toss the potatoes, carrots, and broccoli with the same seasoning mixture.
  5. Spread the chicken and vegetables on the sheet pan, ensuring none are crowded.
  6. Roast in the oven for approximately 35-40 minutes for bone-in thighs or 25-30 minutes for boneless thighs, until the internal temperature reaches 165°F (75°C).
  7. Flip the vegetables halfway through cooking for even roasting.
  8. Once done, remove from the oven and let rest for a few minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 16gProtein: 30gFat: 18gSaturated Fat: 5gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

This dish is versatile; mix different seasonal vegetables or use different marinades to keep it exciting. Enjoy experimenting and finding your favorite combinations!
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