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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.