Description
Enjoy a comforting herb roasted chicken and vegetables sheet pan meal, featuring succulent chicken paired with vibrant veggies for a wholesome, hearty dinner.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 lb baby potatoes (halved)
- 2 cups carrots (sliced)
- 1 red bell pepper (diced)
- 2 tsp fresh rosemary (chopped; or 1 tsp dried)
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss together baby potatoes, sliced carrots, and diced bell pepper. Drizzle with olive oil, sprinkle with garlic powder, salt, pepper, and rosemary. Mix until well coated.
- Pat the chicken thighs dry and season them with salt, pepper, garlic powder, and additional rosemary if desired.
- Place the seasoned chicken on one side of the sheet pan and spread the coated vegetables around them.
- Roast in the preheated oven for 35-40 minutes until the chicken reaches an internal temperature of at least 165°F (74°C) and the vegetables are tender.
- Serve directly from the pan or transfer to plates. Drizzle any remaining juices over everything before enjoying!
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approx. 300g)
- Calories: 399
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 110mg
Keywords: Feel free to swap out seasonal vegetables based on your preferences. Letting the dish rest for a few minutes after roasting will help lock in flavors.