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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Servings: 4 servings
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.