Sheet Pan Chicken Thighs
A comforting and easy one-pan meal featuring juicy chicken thighs and roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pound of vegetables (e.g., carrots, broccoli, potatoes)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix together the olive oil, garlic powder, paprika, salt, and pepper in a bowl.
- Coat the chicken thighs generously in the olive oil mixture.
- Arrange the chicken and vegetables on a sheet pan.
- Roast in the oven for about 25-30 minutes until the chicken is cooked through.
- Serve hot, right off the pan.
Notes
For extra crispy skin, pat the chicken dry before coating with the oil mixture. You can swap out the spices to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Find it online: https://www.pennykitchenz.com/sheet-pan-chicken-thighs-4/