Description
Sheet Pan Chicken is the ultimate weeknight dinner solution, combining tender, bone-in chicken thighs with a colorful array of roasted vegetables. This one-pan meal not only fills your kitchen with irresistible aromas but also delivers on flavor and nutrition. With minimal prep and cleanup, it’s perfect for busy families or cozy gatherings. Get ready to impress your loved ones with this vibrant dish that guarantees seconds!
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 cups baby potatoes, halved
- 2 cups fresh broccoli florets
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken thighs, olive oil, salt, pepper, and thyme; toss until well coated.
- Arrange the seasoned chicken on one side of a rimmed baking sheet. Scatter potatoes and broccoli around the chicken, then sprinkle minced garlic over everything.
- Roast in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Serve immediately, drizzling any leftover juices over the meal for added flavor.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approx. 300g)
- Calories: 485
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Substitute vegetables based on what you have or seasonal availability for more variety. For extra flavor, consider marinating the chicken in your favorite spices for at least 30 minutes before cooking.