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sheet pan chicken thigh recipes

Sheet Pan Chicken Thigh Recipes

Discover why sheet pan chicken thigh recipes are a game changer for quick, flavorful meals with minimal cleanup. Perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in or boneless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh herbs thyme, rosemary, or parsley
  • 4 cups vegetables broccoli, carrots, sweet potatoes, or potatoes
  • 2 slices lemon slices optional
  • 1 cup cherry tomatoes optional

Equipment

  • Mixing bowl
  • Sheet pan
  • Knife
  • Measuring spoons
  • Cutting board

Method
 

  1. Preheat the oven to 400°F (204°C).
  2. Choose your vegetables and cut them into uniform pieces.
  3. In a bowl, toss the chicken thighs and vegetables with olive oil, salt, pepper, and your choice of seasonings.
  4. Arrange the chicken thighs skin-side up on a sheet pan, ensuring they are not crowded.
  5. Scatter the vegetables around the chicken on the pan.
  6. Optional: Add lemon slices and cherry tomatoes for additional flavor.
  7. Roast in the oven for approximately 25-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Let the chicken rest for 5-10 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 5gCholesterol: 75mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This recipe is versatile - experiment with different combinations like sweet potatoes with cinnamon or carrots with lemon zest for a refreshing twist. Leftovers freeze well; store in an airtight container for up to three months. Reheat in the oven for the best texture.
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