Sheet Pan Roasted Chicken Thighs and Vegetables
This chicken with vegetables is ideal for a weeknight family meal, as it is both nutritious and delicious. It is ready in just an hour, from start to finish. Just prep the vegetables spread all the ingredients on the baking sheet, and roast in the oven.
Servings: 4
Calories: 841kcal
Ingredients
- 4 bone-in chicken thighs with skin
- 1 medium red onion peeled and roughly chopped
- 8 medium red potatoes quartered
- 1 pint cherry (or grape) tomatoes whole
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 3 tbsp extra virgin olive oil divided
- 2 medium lemons sliced
- Salt and freshly ground pepper to taste
- Springs of fresh parle and rosemary optional, for garnish
Instructions
- Preheat the oven to 400°F.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Combine the onion, potatoes, and tomatoes in a large glass bowl.
- Sprinkle with the dried herbs and drizzle with extra virgin olive oil.
- Season with salt and black pepper and toss to coat. Spread onto the prepared baking sheet forming a single layer.
- Add the chicken thighs to the bowl and drizzle with extra virgin olive oil.
- If desired, season the thighs with salt and black pepper, and turn to coat.
- Nestle chicken thighs in between the veggies. Top each chicken thigh with one or two lemon slices.
- Add the remaining lemon slices to the baking sheet scattering them amongst the veggies.
- Place the baking sheet into the preheated oven and roast for 20 minutes.
- Remove from the oven and turn the veggies.
- Return to the oven and continue roasting for about 20-25 minutes, or until the chicken is cooked. Use an instant-read thermometer to test for doneness. The chicken is ready when its temperature has reached 165°F.
- Remove from oven and let chicken rest for 5 minutes before serving.
- Garnish with fresh herbs, optionally, and serve immediately.
Notes
Food Safety
The safe cooking temperature for chicken is 165°F. Use an instant-read thermometer to test for doneness. Remove from the oven when the internal temperature at the thickest part reaches at least 160°F. The temperature will continue to rise several degrees while the chicken rests.Storing leftovers
Store any leftovers in an airtight glass storage container in the refrigerator for 3-4 days.Make-ahead and freeze
Store in an airtight freezer-safe storage container in the freezer for up to 3 months. Allow thawing overnight in the refrigerator before reheating. Do not thaw at room temperature.Nutrition
Calories: 841kcal | Carbohydrates: 74.1g | Protein: 40.9g | Fat: 43.4g | Saturated Fat: 10.4g | Cholesterol: 0.2mg | Sodium: 828mg | Fiber: 8.8g | Sugar: 8.6g