Description
This Sheet Pan Chicken Thighs dish brings irresistible flavor with easy preparation. Featuring juicy chicken, hearty potatoes, and vibrant carrots, it’s perfect for a quick dinner or a healthy meal.
Ingredients
Scale
- 2 lbs potatoes
- 4 carrots
- 2 teaspoons coarse kosher salt
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 lbs skin-on and bone-in chicken thighs (about 6 thighs)
- 2 tablespoons olive oil
- 6 garlic cloves
- Fresh thyme sprigs
- Fresh parsley for garnish
Instructions
- Preheat the oven to 450°F.
- Peel and cut the potatoes and carrots into 1-inch chunks.
- In a small bowl, combine salt, Italian seasoning, garlic powder, and black pepper. Mix well.
- In a large bowl, combine the chicken with 1 tablespoon olive oil and half of the seasoning mixture. Mix well to coat the chicken evenly.
- On a large baking sheet, toss the potatoes, carrots, and garlic with the remaining tablespoon of olive oil and the seasoning mixture. Spread into an even layer.
- Place the chicken thighs on top of the vegetables.
- Roast for 30-40 minutes, or until the chicken is well browned, has an internal temperature of 180°F, and the potatoes are golden brown.
- Garnish with fresh thyme or parsley before serving.
Notes
For best flavor, marinate the chicken up to a day in advance.
Ensure even cooking by cutting vegetables to a similar size.
Use a meat thermometer to check the chicken’s internal temperature.
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 140mg