Sheet pan Chicken Thighs
User Reviews
5
Sheet pan Chicken Thighs
Description
Chicken thighs are seasoned with onion powder, salt, and pepper, then marinated in a lemon juice, olive oil, minced garlic, and fresh thyme mixture. The marination imparts a fresh herbal and citrus aroma. After marinating from 15 minutes to a couple of hours, the chicken is roasted on a baking sheet at 375°F. Vegetables including mushrooms, yellow squash, and sliced bell peppers with red onion are tossed with olive oil and seasoning, then added around the chicken partway through baking.
The simultaneous roasting of chicken and vegetables allows the chicken skin to crisp and the vegetables to soften and caramelize, enhancing natural sweetness. This straightforward method provides a balanced meal with protein and vibrant vegetables, all prepared in one pan for convenience.
For variations, boneless thighs may be used with adjusted cooking time. Vegetables can be swapped based on preference or season. Adding or substituting herbs like sage or additional garlic powder can tailor the flavor profile.
The recipe includes tips to measure doneness with a meat thermometer (165°F), adjust seasonings when switching butter types, and use preferred vegetable combinations. This approach supports flexible, reliable home cooking.
Ingredients
- ¼ cup olive oil plus 1 tablespoon
- 1 lemon
- 3-4 cloves garlic minced
- 1 Tablespoon thyme fresh
- 6 chicken thighs bone in
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups mushrooms sliced
- 2 yellow squash
- 1 red pepper sliced
- 1 yellow bell pepper sliced
- 1 green pepper sliced
- 1 red onion sliced
Instructions
- In a medium bowl, combine oil, lemon juice, minced garlic and thyme and stir to combine.
- Sprinkle chicken with the onion powder, salt and pepper.
- Place the chicken in a gallon size zip closure bag and pour the lemon garlic marinade into the bag
- Securely close the bag and make sure the chicken is thoroughly coated with the marinade and then place bag in the refrigerator.
- Marinate for an hour or two if possible but you can marinade for as little as 15 minutes if you are short on time.
- Preheat oven to 375° F
- Place the marinated chicken on a rimmed baking sheet and bake for 20 minutes.
- Cut the vegetables into pieces and place in a large bowl. Add the additional tablespoon of olive oil and salt and pepper to taste. Stir to coat the vegetables thoroughly.
- After 20 minutes, place the vegetables around the chicken and cook for an additional 25 minutes until the chicken is golden brown and the vegetables are cooked.
Notes
- Boneless chicken thighs can be used; when baking chicken and vegetables together, cook for 25 minutes until the chicken reaches 165°F.
- Substitute fresh sage for thyme or combine both for varied herb flavor.
- Additional garlic powder can be sprinkled for stronger garlic flavor.
- Vegetables are interchangeable; broccoli, zucchini, green beans, or asparagus can be used instead of or with the listed vegetables.
- Using bell peppers of a single color is an option to simplify appearance or flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 310mg | 13% |
| Potassium | 585mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 92mg | 102% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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