Sheet Pan Chicken

Sheet Pan Chicken

Roasting chicken thighs with vegetables on one tray gives you crispy skin and tender results.

Total 55 min Makes 4 servings Calories 480/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Bone-in chicken thighs roast alongside potatoes and carrots on a single sheet pan, picking up rendered fat for extra flavor. Minimal prep and one pan make this suited for weeknight dinners, while a simple herb and garlic seasoning keeps the focus on the roasted vegetables and juicy chicken.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 3 carrots, cut into 2-inch pieces
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. In a large bowl, toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, and a pinch of salt and pepper.

  3. Spread the vegetables in a single layer on the sheet pan.

  4. Pat the chicken thighs dry with paper towels, then rub with the remaining 1 tablespoon olive oil, remaining garlic, thyme, rosemary, smoked paprika, salt, and pepper.

  5. Nestle the chicken thighs skin-side up among the vegetables on the sheet pan.

  6. Roast until the chicken skin is golden and crisp and a thermometer inserted into the thickest part reads 165°F, 35 to 40 minutes.

  7. Remove from the oven, tuck the lemon wedges onto the pan, and let rest 5 minutes.

  8. Sprinkle with chopped parsley and serve directly from the pan.

Rate this recipe

★ 3.4 (1)

Comments

    Log in to comment.

    Sheet Pan Chicken

    Bone-in chicken thighs roast alongside potatoes and carrots on a single sheet pan, picking up rendered fat for extra flavor. Minimal prep and one pan make this suited for weeknight dinners, while a simple herb and garlic seasoning keeps the focus on the roasted vegetables and juicy chicken.

    55 min 4 servings 480 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 1 pound baby potatoes, halved
    • 3 carrots, cut into 2-inch pieces
    • 1 red onion, cut into wedges
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary, crushed
    • 1 teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

    2. 2

      In a large bowl, toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, and a pinch of salt and pepper.

    3. 3

      Spread the vegetables in a single layer on the sheet pan.

    4. 4

      Pat the chicken thighs dry with paper towels, then rub with the remaining 1 tablespoon olive oil, remaining garlic, thyme, rosemary, smoked paprika, salt, and pepper.

    5. 5

      Nestle the chicken thighs skin-side up among the vegetables on the sheet pan.

    6. 6

      Roast until the chicken skin is golden and crisp and a thermometer inserted into the thickest part reads 165°F, 35 to 40 minutes.

    7. 7

      Remove from the oven, tuck the lemon wedges onto the pan, and let rest 5 minutes.

    8. 8

      Sprinkle with chopped parsley and serve directly from the pan.