Sheet Pan Chicken Thighs and Veggies
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
343 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken Thighs and Veggies
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This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner.
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Ingredients
- 6 boneless skinless chicken thighs
- 4 Carrots large chopped
- 2 pounds yellow potatoes chopped
- 1 Medium onion chopped
- 3 Tablespoons olive oil
- 1 ½ teaspoon paprika
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon oregano
- salt and pepper to taste
GARNISH:
- fresh parsley
Instructions
- Preheat the oven to 400℉.
- Prepare a baking pan by spraying it with nonstick spray and set it aside.
- Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
- Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
- Sprinkle and mix in the spice mixture over the veggies.
- Spread the veggie mixture over the baking pan.
- Next, add the chicken to the bowl the veggies were in.
- Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
- In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
- Sprinkle and rub the seasonings on top of the chicken thighs.
- Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
- Serve and enjoy!
Notes
- Here's everything you need to know about storing, freezing, reheating, and making this recipe ahead of time.
- Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Store:
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freeze: Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Freeze:
- Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.
- Reheat:
- Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.
- Meal Prep: Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator.
- Meal Prep:
- Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator.
Nutrition Information
Show Details
Serving
1.5cups
Calories
343kcal
(17%)
Carbohydrates
33g
(11%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
107mg
(36%)
Sodium
140mg
(6%)
Potassium
1093mg
(31%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
6871IU
(137%)
Vitamin C
35mg
(39%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 343kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 140mg | 6% |
| Potassium | 1093mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 6871IU | 137% |
| Vitamin C | 35mg | 39% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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