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Roasted Chicken and Vegetables Sheet Pan Dinner
Kristen King

Roasted Chicken and Vegetables Sheet Pan Dinner

5 from 1 vote
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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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 425 F.
  2. Wash, peel, and chop ingredients as indicated.
  3. Add vegetables to a large baking sheet and toss with half the herbs and olive oil on baking sheet to coat.
  4. Add remaining half of herbs to melted butter. Mix.
  5. Place chicken thighs on top of vegetables and brush with butter mixture. Season everything with salt and pepper.
  6. Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once during cooking.