Savory Sheet Pan Chicken Thighs with Colorful Veggies
Experience a delightful blend of flavors and aromas with this sheet pan chicken thighs recipe. Juicy, seasoned chicken thighs roast alongside vibrant vegetables, creating a one-pan meal that’s perfect for busy weeknights or entertaining guests. With minimal prep time and maximum flavor, this dish will become your go-to family favorite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1 tsp seasoning salt
- 1 lb baby potatoes, halved
- 2 carrots, cut into sticks
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry and season with salt, pepper, minced garlic, and olive oil.
- Chop the potatoes, carrots, zucchini, and bell pepper into even pieces. Toss vegetables in olive oil and rosemary.
- Arrange seasoned chicken and veggies on a large sheet pan.
- Roast for 35-40 minutes until chicken reaches an internal temperature of at least 165°F (74°C) and is golden brown.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh (with veggies)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Swap vegetables based on what's in season or what you have on hand; sweet potatoes or Brussels sprouts work well. Store leftovers in an airtight container for up to three days; reheat at 350°F until warmed through.