Need an easy, healthy, and scrumptious dinner idea in a hurry? Sheet pan chicken thighs are exactly what you're looking for. A complete meal that is done on one sheet is ready in 30 minutes!
Preheat the oven to 425°F. Cut the carrots in half and then cut into 2-inch pieces. Then cut the potatoes into 1/4" rounds. Place on a large baking sheet (18x13").
Place the chicken in the middle of the pan. Then place potatoes and carrots onto the pan. Drizzle the olive oil and sprinkle the seasonings evenly over top. Then toss to evenly combine.
Bake for about 15 minutes, or until they begin to soften. Remove from oven, add broccoli and flip vegetables. Add an extra Tablespoon of oil if needed. Then bake an additional 10-15 minutes or until the chicken reaches 165°F. Serve while warm. Salt and pepper to taste.
Notes
Chicken: I prefer to use boneless and skinless chicken thighs which are easier for my kids to eat, however you can cook them with the bone in. Storage: Store leftovers in a covered container in the refrigerator or up to 3 days.