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Roasted Chicken and Vegetables Sheet Pan Dinner
Tender chicken thighs are baked atop a bed of carrots, small potatoes, red onion, apples, brussels sprouts, and garlic. Add a little rosemary, thyme, and sage and brush the chicken with butter and you have a delectable one pan meal in under an hour.
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Course:
Main Course
Cuisine:
American
Keyword:
chicken, sheet pan dinner
Prep Time:
20
minutes
Cook Time:
40
minutes
Total Time:
1
hour
Servings:
4
servings
Author:
Kristen King
Ingredients
4
skin-on, bone-in chicken thighs
3
carrots
peeled and cut into sticks
15
multi-colored small potatoes
halved
1
large red onion
cut into wedges
2
apples
cut into wedges
15
brussels sprouts
ends removed, halved
6
garlic cloves
peeled
½
tbsp
fresh rosemary
stemmed and chopped, divided
½
tbsp
fresh thyme
stemmed, divided
½
tbsp
fresh sage leaves
stemmed and chopped, divided
2-3
tbsp
olive oil
4
tbsp
butter
melted
Salt and pepper
to taste
Instructions
Preheat oven to 425 F.
Wash, peel, and chop ingredients as indicated.
Add vegetables to a large baking sheet and toss with half the herbs and olive oil on baking sheet to coat.
Add remaining half of herbs to melted butter. Mix.
Place chicken thighs on top of vegetables and brush with butter mixture. Season everything with salt and pepper.
Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once during cooking.