Sheet Pan Chicken Thighs
These sheet pan chicken thighs are easy to put together for a complete weeknight meal with potatoes, carrots and broccoli on one pan. Perfectly seasoned with so much flavor!
Ingredients
- 4 chicken thighs , can use 6 if needed
- 1 pound baby potatoes , could also use red potatoes
- ½ pound large carrots , peeled
- 1 head broccoli
- 3-4 Tablespoons olive oil
- 1 teaspoon Kosher salt , more to taste
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper , more to taste
Instructions
- Preheat the oven to 425°F. Cut 1/2 pound carrots in half and then cut into 2-inch pieces. Then cut 1 pound potatoes into 1/4" rounds. Place on a large baking sheet (18x13").
- Place 4 chicken thighs in the middle of the pan. Then place potatoes and carrots onto the pan. Drizzle 3-4 Tablespoons olive oil and sprinkle 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper evenly 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.
Nutrition
Calories: 505kcal, Carbohydrates: 36g, Protein: 26g, Fat: 30g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 765mg, Potassium: 1384mg, Fiber: 8g, Sugar: 6g, Vitamin A: 10512IU, Vitamin C: 161mg, Calcium: 120mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
