Sheet Pan Chicken Thighs with Vegetables

Name: Sheet Pan Chicken Thighs with Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 pound baby potatoes; 1 pound Brussels sprouts; 2 large carrots; 1 small red onion; 4 garlic cloves; 2 tablespoons extra virgin olive oil; 2 teaspoon paprika; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 1/2 teaspoons salt; 3/4 teaspoon freshly ground black pepper; 6-8 bone-in chicken thighs; 2 ounces fresh baby spinach; Lemon wedges

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
711 kcal
Course
Main Course
Cuisine
American

Sheet Pan Chicken Thighs with Vegetables

Damien Ray

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Make dinner easy and delicious with sheet pan chicken thighs and vegetables. With just 15 minutes of prep, this one-pan meal is a healthy, savory option for busy weeknights.

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Ingredients

Servings

1 pound baby potatoes halved
1 pound Brussels sprouts trimmed and halved
2 large carrots cut into 1/2-inch chunks
1 small red onion quartered
4 garlic cloves minced
2 tablespoons extra virgin olive oil
2 teaspoon paprika
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
6-8 bone-in chicken thighs skin removed
2 ounces fresh baby spinach
Lemon wedges optional

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Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil. In a large bowl, combine potatoes, Brussels sprouts, carrots, onion and garlic. Drizzle with olive oil and toss to coat. Spread the vegetables in an even layer on the prepared baking sheet.
In a small bowl, mix the paprika, rosemary, thyme, salt and pepper. Sprinkle about 1/3 of the mixture over the vegetables and toss to combine. Rub the remaining spicy mixture over the chicken, then arrange them over vegetables.
Roast for 35 to 50 minutes until vegetables are almost tender, and a thermometer inserted in the chicken reads 165 to 170°F.
Remove the chicken to a serving platter and cover it with foil to keep it warm. Top the vegetables with spinach, return the pan to the oven and continue roasting for 8 to 10 minutes, until the vegetables are fork tender and the spinach is wilted. Gently stir the vegetables, then serve with the chicken and lemon wedges.

Notes

Storage: Store leftovers in a sealed container in the fridge for up to 3 days.

Nutrition Information

Show Details

Calories 711kcal (36%) Carbohydrates 39g (13%) Protein 43g (86%) Fat 44g (68%) Saturated Fat 11g (55%) Polyunsaturated Fat 9g Monounsaturated Fat 20g Trans Fat 0.2g Cholesterol 212mg (71%) Sodium 1113mg (46%) Potassium 1640mg (47%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 8875IU (178%) Vitamin C 128mg (142%) Calcium 126mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 711 kcal

% Daily Value*

Calories	711kcal	36%
Carbohydrates	39g	13%
Protein	43g	86%
Fat	44g	68%
Saturated Fat	11g	55%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	20g	100%
Trans Fat	0.2g	10%
Cholesterol	212mg	71%
Sodium	1113mg	46%
Potassium	1640mg	35%
Fiber	9g	36%
Sugar	6g	12%
Vitamin A	8875IU	178%
Vitamin C	128mg	142%
Calcium	126mg	13%
Iron	5mg	28%