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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 711kcal

Author Katie G.

Ingredients

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

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