Sheet Pan Chicken Thighs
A simple and flavorful sheet pan meal featuring juicy chicken thighs and vibrant mixed vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 2 cups of mixed vegetables (broccoli, carrots, and bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
- Arrange the chicken on a sheet pan and scatter the mixed vegetables around them.
- Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Garnish with fresh herbs and serve.
Notes
For juicier chicken, consider marinating the thighs for an hour before cooking. Use seasonal vegetables to enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
Find it online: https://www.pennykitchenz.com/sheet-pan-chicken-thighs-3/