Herb Roasted Chicken and Vegetables Sheet Pan Meal
Herb Roasted Chicken and Vegetables Sheet Pan Meal is the ultimate comfort food, combining crispy bone-in chicken thighs with vibrant, tender vegetables. This one-pan wonder is not only easy to prepare, but it also delivers a burst of flavor with every bite, thanks to the fresh herbs and olive oil. Perfect for busy weeknights or special family gatherings, this dish promises minimal cleanup and maximum satisfaction.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs
- 2 cups carrots, chopped
- 2 cups red potatoes, quartered
- 2 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and lightly spray a sheet pan with nonstick cooking spray.
- Chop the carrots, red potatoes, and Brussels sprouts into bite-sized pieces and spread them evenly on the sheet pan.
- Pat the chicken thighs dry and rub them with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Place the seasoned chicken thighs in the center of the vegetable medley.
- Roast everything in the preheated oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Let rest for a few minutes before serving; drizzle with pan juices before plating.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 130mg
Keywords: Feel free to customize vegetables based on seasonal availability or personal preference! Adding lemon zest or balsamic vinegar can elevate the flavors even further.