Follow Me

Sheet Pan Crispy Chicken and Veggies

Sheet pan chicken and veggies, low carb, trim healthy mama s, and delicious.

When people think of fall pumpkins, leaves, soups come to mind. I also think of sheet pan dinners. I absolutely love them. They are crazy easy and my family inhales these types of dinners. They are also super cheap! You can’t beat that. You can also use chicken legs but my family prefers chicken thighs.

The trick with this recipe is to use vegetables that will be done around the same time.

Some vegetable options are carrots, Brussels sprouts, cauliflower, broccoli, radishes, and baby potatoes. I pretty much always include a few of the small potatoes for my kids. I also try to make sure they don’t get the radishes, they have blamed me for tricking them before. They find them too bitter to eat. Your goal is to make sure none of the vegetables are burnt or undercooked.

Here are a few tips

If you find that some of your veggies are still not cooked but everything else is done, take those and put in another baking pan or sheet and bake longer. You will want to cover the roasted chicken and veggies with foil so they don’t get cold while your other veggies are cooking. This recipe is fairly basic be delicious. You can spice it up if you want with some Tony Chachere seasoning, red pepper flakes, or even shake on some hot sauce. My hubby and sons love Tony’s sprinkled on lots of dishes like this. Add this recipe to your fall menu for an easy peasy dinner.

Sheet Pan Chicken and Vegetables

Course Main Course
Cuisine American

Ingredients

  • 2 Lb Bone-in Chicken Thighs
  • 6-8 Med Carrots, cut into similar size pieces
  • 1-2 C Brussels Sprouts, trimmed cut in halves or quartered
  • 6 oz Radishes, trimmed and cut in half if necessary
  • 10 Baby Potatoes, use as many as you want, cut in half if necessary
  • Any other veggie that would work with the ones listed
  • 1 M-L Onion, sliced into wedges
  • 1 T Minced Garlic
  • 1 t Dried Rosemary
  • 3 T Olive OIl
  • 1 t Salt
  • 1/2 t Pepper

Instructions

  • Preheat the oven to 425. Place the chicken thighs on a sheet pan lined with parchment paper. Place veggies around the chicken.
  • This recipe was part of my meal prep where I prep 5 dinners, that's why the seasonings are in a baggie. Mix the seasonings in a small bowl.
  • Pour over the chicken and veggies, toss a little to coat.
  • Bake for 40-45 minutes, until veggies are cooked and a meat thermometer placed in the chicken reads 165. You can stir the veggies every now and then so the don't burn.
  • Serve warm.

Leave a Reply

Your email address will not be published.

Recipe Rating




MENU