5 from 3 votes
Sheet Pan Chicken Thighs with Vegetables
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.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
711 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound baby potato halved
- 1 pound Brussels sprouts trimmed and halved
- 2 large carrot cut into 1/2-inch chunks
- 1 small red onion quartered
- 4 garlic minced, cloves
- 2 tablespoons extra virgin olive oil
- 2 teaspoon paprika
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper freshly ground
- 6-8 chicken thigh skin removed, bone-in
- 2 ounces spinach fresh baby
- lemon optional, wedges
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.
Cup of Yum
Notes
- Storage: Store leftovers in a sealed container in the fridge for up to 3 days.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 711
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.